This Cranberry Orange Loaf is fluffy, flavorful, and a perfect snack or treat! Plus it's Vegan, Gluten-Free, and made with only 11 healthy ingredients! Try them as muffins, too – you will not be disappointed. :)
Vegan Egg (2 tbsp ground flaxseed and 5 tbsp water) or 2 regular eggs
1 cup coconut milk
1 tsp vanilla extract, pure
3/4 cup coconut sugar
1/4 cup applesauce, unsweetened
1 tbsp apple cider vinegar
1 whole orange & orange peel/zest (+ some for garnish)
3 cup oats, dry (blended into flour)
1 1/2 cup cranberries (fresh)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup melted coconut butter (or regular butter, if not vegan)
2 tbsp maple syrup
1/2 tsp vanilla extract, pure
Optional: 1/4 cup water, filtered (1/4 - 1/2 cup, warm)
1. Preheat the oven to 350 degrees F. Grease an 8x3" loaf pan.
2. Add oats to blender or food processor and blend until it reaches a flour consistency. Set aside.
3. If making vegan eggs: Mix the ground flax with water in a medium-sized bowl, and set aside to let thicken for 5 minutes.
4. If using regular eggs, whisk in medium-sized bowl.
5. Once vegan eggs are thickened (or regular ones are whisked), add in the coconut milk, vanilla, coconut sugar, applesauce, apple cider vinegar, and orange zest (save some to sprinkle into the glaze), whisking until well-combined.
6. Toss the cranberries in 1 tbsp of the oat flour, then set aside.
7. Add the oat flour, baking powder, baking soda, and salt to a separate, large bowl and stir to mix. Pour the wet ingredients into the dry ingredients and mix to combine. Once there are no more clumps, fold in the coated cranberries.
8. Pour the batter into the loaf pan, and bake on the middle rack of the oven for 45-47 minutes, or until a toothpick comes cleanly out of the center. Once cooked, remove from the pan immediately and transfer to a baking rack to cool
9. To make the optional glaze, whisk the melted coconut butter, maple syrup, and vanilla. The mixture will thicken up while you are whisking. To thin the glaze, slowly add warm water to the bowl until the glaze reaches your desired consistency. I have never had to use the water, but I like to have it here as an option.
10. Spread it over the loaf, once it has had time to cool completely, and top with a sprinkle of the remaining orange zest. The glaze will harden as it cools.
PRO TIP: I tried these as muffins and they turned out very well – I actually preferred them that way!
Recipe credit: Meal Garden