Orange Cranberry Loaf
This dairy-free Orange Cranberry Loaf is bursting with fresh citrus zing and
packed with jammy cranberries. It's so easy to make, you’ll want to share it with
everyone this holiday season. It’s like a bakery classic, but homemade and completely vegan.
Made with Native Forest Organic Simple Coconut Milk, it adds subtle richness and keeps
the loaf moist without weighing it down, giving you a perfectly tender crumb that
melts in your mouth.
Orange Cranberry Loaf Cake Recipe:
2tbsp Orange Zest (2 orange)
200g (1cup) Cane Sugar
120ml (1/2 cup) Native Forest Organic Simple Coconut Milk (at room temperature)
160ml (2/3 cup) Orange Juice, fresh (2-3 orange)
1tsp Vanilla Extract
80ml (1/3cup) Oil
250g (2 cup) All Purpose Flour
1 tsp Baking Powder
¼ tsp Baking Soda
1/4tsp Salt
100g (1 cup) Cranberry, fresh or dried
1 tbsp Granulated sugar, for topping
Method:
Preheat the oven to 350°F (175°C). Lightly grease an 8- or 9-inch loaf pan with
oil and line it with baking paper, leaving an overhang for easy removal.
In a small bowl, combine the cane sugar and orange zest. Rub the mixture
between your fingers until the sugar becomes fragrant and the oils from the zest
are released.
Add the coconut milk, fresh orange juice, vanilla extract, and oil to the same
bowl. Stir until well combined and set aside.
In a large mixing bowl, whisk together the all-purpose flour, baking powder,
baking soda, and salt until evenly mixed.
Add the wet ingredients to the dry ingredients and whisk gently until just
combined, being careful not to overmix.
Fold in the cranberries until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it evenly using a spatula.
Sprinkle the granulated sugar evenly over the top.
Bake for 45–50 minutes, or until the top is set and a toothpick inserted into the
center comes out clean.
Allow the cake to cool in the pan for about 25 minutes, then remove it and
transfer to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 2–3 days or
refrigerate for longer freshness.
by @pastrybysaloni
