Cranberry Orange Bread | The Jewish Week | Food & Wine

Cranberry Orange Bread

Cranberry Orange Bread

Cranberry Orange Bread. Courtesy of Brittany Begley

1 Pan

1 hr

2 hrs

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¼ cup soy milk
½ tsp apple cider vinegar
2 cups AP flour
1 ¼ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup Earth Balance
½ cup sugar
¼ cup coconut sugar
1 tsp vanilla extract
¾ cup juice
1 tsp orange zest
1 cup chopped fresh cranberries


Preheat oven to 350 F.
Brush pan with canola oil.
In a small bowl, mix soy milk and apple cider vinegar, let sit.
In a large bowl, cream together butter and sugars.
Add vanilla, orange juice, milk mixture, and orange zest.
In a separate bowl, combine AP flour, baking powder, baking soda, and salt.
Add the dry mix to the wet ingredients, mix on low until well combined.
Fold in cranberries.
Pour into pan and bake for 45 mins or until edges are golden.

Brittany Begley is the Pastry Chef for VSpot Restaurants