This moist (I love the word) Cranberry Orange Loaf is bursting with tart cranberries and fresh orange juice. It’s drizzled in a sweet and zesty glaze that pairs perfectly with the vanilla cake. It looks beautiful and is easy to whip up!
Every few months I start a gratitude journal. This hot girl / manifestation babe practice always last for approximately 48 hours. In the short time that I commit to it, I’m very intense about it (no wonder I can’t keep it up). One thing I am consistent about is this: if I’ve had any type of TREAT with coffee in those 48 hours, it is making it to my gratitude list. So when we made this Cranberry Orange Loaf, it soared straight to the top.
Our favorite Long Island coffee shop, Southdown, inspired the loaf cake. They make all of their baked goods in-house, including a seasonal vegan Orange Cranberry Loaf that we’ve enjoyed at least 10 times to fuel our coffee strolls. Sadly, It’s no longer available, so we had to get to work FAST and make our own version to be enjoyed all winter long.
The result was a gorgeous loaf. That’s the only adjective that feels fitting, as it was literally stunning. It came out incredibly moist and packed with flavor. The Cranberry Orange Loaf is designed to be enjoyed with a steamy cup of freshly brewed coffee because, there is truly nothing better. Actually the one way to make this better would be to eating it in a cozy ski cabin with mountain views. In that case, I would be whipping out my gratitude journal.
What You’ll Need To Make an Orange Cranberry Loaf
You only need 12 simple ingredients to make this delicious loaf:
- Almond milk (or any plant milk)
- Apple cider vinegar
- White flour
- Orange juice
- Orange zest
- Olive oil
- Vanilla extract
- Light brown sugar
- Baking powder
- Baking soda
- Salt
- Fresh or frozen cranberries
Tips and Tricks
- Measure out your flour first: this makes it easy to add to your wet ingredients later on!
- If using frozen cranberries: toss them in a tablespoon of flour to prevent their moisture from leaking out to the rest of the loaf.
- Check the loaf with a toothpick: different pans distribute heat differently (metal is the best here) and ovens can vary so it’s best to stick it with a toothpick and make sure it comes out clean.
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Cranberry Orange Loaf
Description
This moist Cranberry Orange Loaf is bursting with tart cranberries and fresh orange juice. It’s drizzled in a sweet and zesty glaze that pairs perfectly with the vanilla cake. It looks beautiful and is easy to whip up!
Ingredients
- 1 cup almond milk
- 1 tablespoon ACV
- 2 1/4 cups flour
- 1/2 cup freshly squeezed orange juice
- 1/2 tablespoon orange zest (zest of 1 orange)
- 1/4 cup olive oil (or melted vegan butter)
- 1 teaspoon vanilla extract
- 3/4 cup light brown sugar, loosely packed
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt (if butter is salted, omit)
- 2 cups fresh cranberries (see note for frozen)
Instructions
- Preheat the oven to 350 degrees and line a loaf pan with parchment paper (metal better than glass for cooking evenly).
- Combine the almond milk and apple cider vinegar. Leave it to thicken for 5-10 mins.
- Measure out the 2 1/4 cups flour and set aside.
- In a medium-sized mixing bowl add the almond milk mixture, orange juice, olive oil, vanilla extract, and brown sugar. Whisk to combine.
- Add the baking soda and baking powder to the wet mixture and whisk to combine. Quickly add the flour and mix until smooth. Careful not to overmix, it’s okay if it’s a little clumpy.
- Fold in most of the cranberries, reserving a handful for the top. For frozen cranberries, toss them in a tablespoon of flour to keep the moisture in.
- Pour the batter into the loaf pan and sprinkle the rest of the cranberries on top.
- Bake in a center rack in the oven for 35-45 mins or until the edges are browned and a toothpick comes out clean.
- Make a glaze by combining powdered sugar and orange juice. Adjust based on your desired consistency.
- Allow the cake to cool for 10-15 minutes before pouring on the glaze and serving.