Vegan oil-free orange cranberry bread popping with fresh cranberries, a delightful crunch from pumpkin seeds, and drizzled with a sugary glaze. Very festive for the holidays!
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (123 g) unsweetened applesauce
- 1/4 cup (60 ml) orange juice
- Zest of one orange
- 3/4 cup (180 ml) dairy-free milk
- 1 teaspoon vanilla extract
- 2 cups (266 g) whole-wheat flour, spooned and leveled
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (95 g) fresh cranberries (small ones halved and large ones quartered)
- 1/3 cup (50 g) raw shelled pumpkin seeds
- 1/2 cup (60 g) powdered sugar
- 1 1/2-2 tablespoons orange juice
- Preheat the oven to 350 F (180 C), grease, or line a 5x9 inch (14x23 cm) loaf pan with parchment paper.
- In a medium bowl, whisk together the applesauce, sugar, orange zest, fresh orange juice, dairy-free milk, and vanilla. Mix to combine.
- In a large bowl whisk together the whole-wheat flour, cinnamon, baking powder, baking soda, and salt.
- Add the wet ingredients to the dry ingredients and mix, stopping halfway through (to help prevent over-mixing), and fold in the cranberries and 1/3 cup shelled pumpkin seeds.
- Pour the mixture into the prepared loaf pan and promptly place the loaf pan in the oven.
- Bake for about 45-55 minutes or until a toothpick inserted in the middle of the loaf comes out clean and the top springs back (mine takes about 50 minutes).
- Let the bread cool completely, then whisk together 1/2 cup of powdered sugar and 1 1/2 tablespoons of orange juice. Drizzle over the bread.
- Store covered at room temperature for 1 day, refrigerate for up to 1 week, or freeze for up to 3 months.
Spoon the flour out of the bag and into the measuring cup, then level off with the back of a knife. Flour can settle and compact while in storage, scooping it out ensures the cup of flour is not too tightly packed. Too much flour in the recipe can result in dry cranberry bread.
The icing should be the consistency of Elmer's glue (not the best analogy for food but hopefully helpful). Depending on how packed the powdered sugar is, measuring it by volume and not weight can vary from one person to another. So look for consistency, not too runny and not too thick. You should be able to spoon it on the bread but not able to pour it easily. If it's too thin add more powdered sugar, too thick add just a smidge of milk or juice.
Raw cane sugar can be substituted for granulated sugar.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: holiday cranberry bread, oil-free holiday vegan cranberry bread, vegan holiday bread