1/4Cvegan butterSee notes below for oil-free version
1eggequivalent using vegan egg replacer - see notes below
Preheat oven to 350°
Line loaf pan with parchment paper or lightly grease and dust with flour
Soak cranberries in 3/4 C warm orange juice for 5-10 minutes - drain off juice and set cranberries aside.
Using a medium mixing bowl, whisk together flour, baking powder, baking soda and salt.
In large mixing bowl, cream together vegan butter, sugar and egg replacer.
Stir in 3/4 C orange juice.
Stir in cranberries and 1 tbsp orange zest.
Add flour, baking powder, baking soda and salt to wet ingredients, stirring until just combined. Don't over-stir
Pour batter into loaf pan.
Bake at 350° for one hour, until bread bounces back when lightly pressed with a finger.
Cool completely on a wire rack. Remove from pan.
When cool, drizzle with citrus icing and sprinkle with remaining orange zest. Serve & enjoy!
In a small mixing bowl, combine powdered sugar with lemon juice, adding just one tablespoon at a time until desired consistency.
🥕This recipe can be prepared oil-free by substituting the vegan butter with 1/4 C apple sauce. 🥕I prefer to use Ener-G egg replacer in this recipe, but I have also successfully used 1/4 C carbonated water in lieu of egg replacer. 🥕I used dried cranberries in mine, but you can use fresh too. I suggest presoaking them in orange juice before adding to the batter🥕You can use organic or raw white sugar in this recipe, but it can cause the texture of the bread to be coarse. If you prefer a softer texture, you'll want to use a finer sugar. I haven't tried maple syrup, but would be interested in hearing your experience if you do!