Whole Wheat Vegan Cranberry Orange Bread

• Vegan

• Produce

  • 1 1/2 cup Cranberries
  • 1 tbsp Zest, orange

• Refrigerated

  • 2 tbsp Almond milk

• Canned Goods

  • 2 tbsp Applesauce

• Baking & Spices

  • 2 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/2 cup Coconut sugar
  • 2 tbsp Flax meal
  • 3/4 tsp Salt
  • 1 1/2 tsp Vanilla extract
  • 2 cups Whole wheat or spelt flour, white

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Walnuts

• Drinks

  • 1 cup Orange juice, fresh squeezed

Found on emilieeats.com

Description

Ingredients

• 2 tablespoons flax meal + 5 tablespoons water
• 2 cups white whole wheat or spelt flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• 1 cup fresh-squeezed orange juice (about 3 large oranges)
• ½ cup coconut sugar
• ¼ cup coconut oil, melted
• 2 tablespoons applesauce
• 2 tablespoons almond milk, or other non-dairy milk
• 1 tablespoon orange zest, grated
• 1½ teaspoon vanilla extract
• 1½ cup chopped cranberries
• ½ cup walnuts (optional)

Directions

• Preheat oven to 400°F. Lightly grease a loaf pan.
• In a medium bowl, add flax meal and water. Let sit in the refrigerator for 10 minutes.
• In a large bowl, place flour, baking powder, cinnamon, baking soda, and salt. Stir until combined.
• When the flax eggs are done, add juice, sugar, oil, applesauce, milk, zest, and vanilla. Whisk to combine.
• Pour the wet ingredients into the large bowl of dry ingredients. Mix until just combined. Do not overmix. Fold in cranberries and walnuts (if using). Pour batter into loaf pan.
• Bake for 30 minutes at 400°F. Remove pan; reduce heat to 350°F. Cover pan with foil; bake for 15-20 minutes, until a toothpick inserted in the center of the loaf comes out clean.
• Remove from the oven; let it cool in the pan for 10-15 minutes before removing.
• Serve warm with cranberry sauce or maple syrup, if desired.