Vegan Orange Cranberry Bread: A Festive Holiday Quick Bread Without Oil
Ingredients
Dry Ingredients
All-purpose flour or whole wheat pastry flour: 2 cups (240g)
Baking powder: 2 teaspoons (10g)
Baking soda: 1/2 teaspoon (2.5g)
Ground cinnamon: 1/4 teaspoon (0.6g)
Ground nutmeg: 1/8 teaspoon (0.3g)
Ground cardamom: 1/8 teaspoon (0.3g)
Ground cloves: 1/8 teaspoon (0.3g)
Salt: 1/4 teaspoon (1.5g)
Wet Ingredients
Unsweetened applesauce: 1/2 cup (120g)
Orange juice: 1 cup (240ml)
Organic cane sugar: 1/3 cup (67g)
Vanilla extract: 1 teaspoon (5ml)
Fresh cranberries: 1 cup (100g), plus extra for topping
Orange zest: 1 tablespoon (6g)
Step-by-Step Instructions
Prepare Oven and Pan: Position rack in center of oven and preheat to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cardamom, cloves, and salt until well combined.
Combine Wet Ingredients: In a separate bowl, mix applesauce, orange juice, cane sugar, and vanilla extract until smooth.
Create Batter: Pour wet ingredients into dry ingredients, stirring until just combined. Gently fold in cranberries and orange zest, being careful not to overmix.
Bake: Transfer batter to prepared loaf pan. Arrange additional cranberries on top if desired. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow bread to cool completely in pan before removing and slicing.
Nutritional Information (per slice, based on 12 slices)
Calories: 120
Total Fat: 0.5g
Carbohydrates: 28g
Fiber: 2g
Protein: 2g
Sugar: 8g
Expert Tips and Tricks
Measure flour accurately by spooning into measuring cups and leveling off with a knife.
Use room temperature ingredients for better incorporation.
Pulse cranberries briefly in a food processor for more even distribution throughout the bread.
Test doneness with a wooden skewer; it should come out clean or with just a few moist crumbs.
Variations and Substitutions
Replace cranberries with blueberries or raspberries
Substitute whole wheat pastry flour for a nuttier flavor
Use coconut sugar instead of cane sugar
Add 1/2 cup chopped walnuts or pecans for texture
Include 1/4 cup dried cranberries for extra sweetness
