Cranberry Orange Bread
Prep time
Cook time
Total time
Author: Angostura
Serves: 1 9x5 loaf
Ingredients
- 1 rounded cup fresh or frozen cranberries (about 4½ ounces)
- 2 cups unbleached all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup toasted pecans or walnuts, coarsely chopped (omit for nut-free)
- 1 large egg (see post above for egg-free options)
- ⅔ cup unsweetened dairy-free milk bevereage
- ⅓ cup orange juice
- ⅓ cup melted dairy-free buttery spread or your baking oil of choice
- 2 tablespoons orange zest
- 2 teaspoons Angostura Orange Bitters
- ½ tablespoon white vinegar
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350ºF and lightly grease a 9x5-inch loaf pan.
- If using frozen cranberries, spread the berries out on cutting board and let rest for 10 minutes. Cut large cranberries in half.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Whisk in the nuts and egg to thoroughly combine. Stir in the cranberries.
- In a small bowl, whisk together the milk beverage, orange juice, buttery spread or oil, orange zest, bitters, vinegar, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir gently until fully moistened; do not over mix.
- Spoon the batter into your prepared pan and smooth out top.
- Bake for 50 minutes, or until toothpick inserted in center comes out clean.
- Let rest in the pan for 10 minutes. Then turn the loaf out onto a wire rack to cool completely for at least 1 hour before slicing.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/cranberry-orange-bread