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Cranberry-Orange Quick Bread with Yogurt Glaze

Cranberry-Orange Quick Bread with Yogurt Glaze

I spend a lot of time awake at night and a vision of this bread just kind of popped into my head last night. Or maybe it was a dream? Hard to tell. In any case, I woke up with this still fresh in my mind and I knew I had to dry to make this for Thanksgiving, but it’s really just a great late autumn/winter quick bread. Because I am gluten-free, that is how I developed the recipe, though you could certainly make this with wheat flour; you’d need to adjust the temperature and baking time, though, and the wet-to-dry ratio will likely be different.

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Cranberry-Orange Quick Bread with Yogurt Glaze

2 cups gluten-free all-purpose flour blend (I use and recommend this one)
⅔ cup sugar
teaspoon salt
4 teaspoons baking powder
1 cup unsweetened, plain non-dairy milk
(I used oat)
cup neutral oil
(I used refined coconut)
2 tablespoons orange juice
1 tablespoon fresh organic orange zest
2 teaspoons pure vanilla extract
1 tablespoon apple cider vinegar
1 teaspoon baking soda
1 cups fresh cranberries
, roughly chopped

Yogurt Glaze
cup plain, unsweetened vegan Greek yogurt
cup powdered sugar
Zest of one organic navel orange
1 tablespoon orange juice
1 teaspoon pure vanilla extract



Preheat oven to 330 degrees. Line a loaf pan with parchment paper.

In a large bowl, combine the dry ingredients. In another bowl, stir together the vegan milk, oil, orange juice, orange zest and vanilla. Pour this into the bowl with the flour, and stir. In a small cup, mix together the apple cider vinegar and baking soda: it will fizz. Add to the batter along with the cranberries and stir until combined. Scoop into the prepared pan, flatten the top with the back of a spoon or a silicone spreader and bake for 60 - 75 minutes, turning 180 degrees after 30 minutes to ensure even baking. Test doneness with a cake tester or a toothpick in the middle coming out clean. Allow to cool.

In the meantime, make the glaze by stirring together the ingredients in a bowl until smooth. Place in the refrigerator for about 20 minutes and, when the quick bread is cool, drizzle over the top. You will have some left over, so drizzle over the pieces of the bread when you serve it.





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