Vegan Cranberry Orange Bread w/ Sweet Orange Glaze
User Reviews
5
Vegan Cranberry Orange Bread w/ Sweet Orange Glaze
Description
The Vegan Cranberry Orange Bread uses oat flour as its dry base mixed with baking powder, baking soda, and cinnamon to provide rise and warmth. A homemade date syrup, blended from soaked dates and water, is combined with fresh orange juice, orange zest, and applesauce to create the wet ingredients, providing natural sweetness and moisture without eggs or dairy. Fresh cranberries are folded in, contributing tart bursts throughout the loaf.
After mixing the wet and dry ingredients and gently folding in the cranberries, the batter is poured into a parchment-lined loaf pan and baked until a toothpick comes out clean, signaling doneness. Once cooled, a sweet orange glaze made with orange juice and leftover date syrup is applied to add shine and intensified orange flavor to the bread's exterior.
This bread slices well and can be enjoyed at breakfast or tea time. The blend of tart cranberries and sweet orange creates a refreshing taste profile balanced by the warmth of cinnamon. It keeps well at room temperature for a few days and freezes successfully for longer storage.
For best results, ensure the date syrup is smooth and fresh baking powder is used for proper rise. The recipe also suggests blueberries as an alternative to cranberries if fresh cranberries are unavailable.
Ingredients
Dry Ingredients
- 2 cups oat flour gluten free if preferred
- 2.5 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
Wet Ingredients
- 1 cup dates pitted
- 1.5 cup water
- ½ cup orange juice freshly squeezed from approx 1 large orange, plus 2 tablespoons for glazing, set aside
- 1 tablespoon orange zest
- ⅓ cup applesauce unsweetened
- 1 cup cranberries or fresh blueberries if fresh cranberries are not available where you live, fresh
Instructions
- Preheat the oven to 350 degrees F and line a 9" x 5" (or similar) loaf pan with parchment paper.
- In a large mixing bowl, combine all your dry ingredients and whisk together. Set aside.
- Add the pitted dates and water to a blender and process until completely smooth. This will make about 2 cups of date syrup. Measure 1.5 cups worth that will be used in your loaf and the remaining ½ cup will be used later to make the glaze. Do not use more than 1.5 cups in the loaf.
- Now add your wet ingredients (except the cranberries), to the bowl of dry ingredients: 1.5 cups of the date syrup you made, ½ cup of orange juice, the orange zest, and the applesauce. Mix until combined and then fold in the cranberries.
- Pour the batter into your prepared loaf pan and gently tap the loaf pan down 2-3 times on a hard surface to ensure there are no gaps in the bread. Don't press down with a spatula.
- Bake in your preheated oven for 45-55 minutes, until a toothpick inserted in the middle, comes out dry. Depending on your oven and loaf pan size, cooking time will vary. Once baked, remove from the oven and let cool for 10 minutes before removing the bread from the pan. Transfer to a cooling rack to cool completely before glazing.
- To make your glaze: Add 2 tablespoons of freshly squeezed orange juice to your remaining ½ cup of date syrup and mix well. Then drizzle the glaze over your cooled loaf. Slice and enjoy!
Notes
- If you lack a powerful blender, soak the dates in warm water first to soften them before blending.
- Use fresh and active baking powder to ensure proper rising; old baking powder may reduce effectiveness.
- Allow the bread to cool completely before applying the glaze to prevent melting.
- Fresh blueberries can replace cranberries if unavailable, maintaining the fruity character.
- Store the bread covered at room temperature for 2-3 days or freeze in an airtight container for up to a month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Slices (1 - 5"x9" Loaf Pan)
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128cal | 6% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 140mg | 6% |
| Potassium | 189mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 31IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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