Sunday, December 20, 2015

Cranberry Orange Loaf

During the holidays I usually make loaf breads for us and mini loaves or small bundts to give away as gifts. I had left over cranberries from Thanksgiving and decided to give this recipe a try. We loved it. It's especially lovely during the holidays with the red berries. I'm sure you could use this same recipe and use blueberries or some other type of berry.

  • 1 1/2 cups all-purpose flour
  • pinch of salt
  • 1 teaspoon baking powder
  • 1 cup sugar
  • zest of half an orange
  • 3/4 cup soy milk
  • 1/2 cup canola oil
  • 1/3 cup applesauce, unsweet, natural
  • 1 tablespoon orange juice
  • 1 teaspoon vanilla
  • 1 cup fresh cranberries, run a knife through them a few times


  • 1/2 cup powdered sugar
  • 1 tablespoon orange juice 

Preheat oven to 350 and lightly spray a loaf pan with cooking spray. In a large bowl sift dry ingredients: flour, baking powder, salt and sugar. Add orange zest, mix; set aside.

In a separate bowl, whisk together wet ingredients: milk, oil, applesauce, orange juice and vanilla.

Slowly mix the wet ingredients into the dry ingredients. Stir until just combined.

Roughly chop the cranberries.

Fold the cranberries into the batter.

Pour batter into prepared loaf pan and bake for about an hour. You may have to bake it longer depending on the size of your loaf pan. Keep an eye on the loaf and when a toothpick comes out clean it's ready to remove.

Cool in the pan for about 15 minutes.

Remove from pan and let cool completely before glazing. 

Mix the powdered sugar and orange juice until there are no lumps and pour over cooled loaf.

Enjoy! Store loaf tightly wrapped in plastic wrap in the frig for 4-5 days. If it lasts that long.


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