Thursday, December 20, 2012

Cranberry Orange Nut Loaf

There's something about a loaf bread. Something a muffin or scone can't match. (Don't get me wrong, I love them both, but a loaf is just so special.) I just stumbled upon this Cranberry Orange Nut Loaf in Veganomicon by Isa Moskowitz and Terry Romero. You may disagree with me, but I'd say, with these great antioxidant rich ingredients, this loaf is a healthy holiday treat. Read all about the benefits of these ingredients (cranberries, oranges, walnuts) by clicking on the corresponding links. Also, this recipe is vegan, no milk or eggs.
Cranberry Orange Nut
As you may remember, from my previous post, I like to get all the prep work done before starting the recipe. (Not something I've always done, but something you should do for a more seamless baking experience.) So the first prep step is washing and chopping cranberries. Cranberries have a long shelf life. (I waited nearly three weeks before using mine!) Despite this, you still should check each berry. To start, rinse all berries in a colander and transfer to a cutting board. The best berries will be a bright red color and will be firm. Any mushy or dark colored berries should be discarded. Slice the cranberries horizontally. (See picture below - turn cranberry horizontally and simply slice all the way down - any thickness will do.)
Cutting Cranberries

Next zest one orange. To begin, simply rinse your orange (and remove any stickers!) and grate. (I use a Microplane.) Now chop your walnuts, any old way will do.

Cranberries, Orange Zest and Walnuts 
After this prep work, you'll be ready to actually make the bread. First, mix all the liquid ingredients (milk, OJ, oil, sugar and vanilla) in a large bowl. In a large measuring cup, measure out flour. Put all other dry ingredients on top (baking powder, baking soda, salt and allspice) and stir with a knife. Pour dry into wet and mix together. Then fold in goodies- cranberries, orange zest and walnuts.
Cranberry Orange Nut Loaf Prep

Pour into a greased 8 x 4 loaf pan and bake in a 325 degree oven for about 1 hour. Start checking after 50 minutes. Let bread cool for 15 minutes and invert on cooling rack.
Cranberry Orange Nut Loaf

I think my baking assistant, Winston, approves. Do you? Please let me know in the comments!

 Cranberry Orange Nut Loaf Adapted from Veganomicon


  • 1/2 cup almond milk
  • 1/4 cup orange juice
  • 1/4 cup canola oil
  • 1 cup sugar
  • 1 tsp vanilla extract

  • 2 cups all purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp allspice

  • Zest of one orange
  • 1 cup chopped fresh cranberries
  • 1/2 cup chopped walnuts

Prep Work

Rinse and chop cranberries. Rinse and zest orange. Chop walnuts.


Preheat oven to 325 degrees. Grease a 8 x 4 loaf pan.

In a large bowl, combine all liquid ingredients, from first column (milk, OJ, oil, sugar and vanilla.)

In a large mixing cup, combine all dry ingredients, from second column (APF, baking powder, baking soda, salt and allspice.)

Add the dry ingredients to the wet and mix until smooth.

Pour in the cranberries, orange zest and walnuts and mix.

Pour into greased loaf pan.

Bake for 50 minutes to 1 hour. Loaf is done when toothpick comes out clean. Let cool for 15 minutes, then invert on cooling rack.

Nutrition Facts

1 slice (about 10 - Note: number of slices will depend on thickness of slice. The loaf could most likely yield anywhere from 10 to 20 slices.)

Calories                           270
Total Fat                         10 g
Saturated Fat                    1 g
Cholesterol                       0 mg
Sodium                            240 mg
Potassium                        90 mg
Total Carbohydrate           42 g
Dietary Fiber                     2 g
Sugars                              21 g
Protein                             4 g

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