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Cranberry Pecan Loaf

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My favorite loaf bread any time of year but especially during the winter months. Toast a slice on a cold winter morning, spread with a bit of vegan butter. Heavenly!

  • Author: Lori
  • Prep Time: 20 minutes
  • Cook Time: 50-55 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 1 loaf, approx. 10 slices 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan

Ingredients

Units Scale
  • 2 T ground flax seeds
  • 5 T water
  • 3/4 cup organic cane sugar
  • 1/2 cup full-fat oat milk*
  • 2 T orange juice
  • 1/2 cup canola oil
  • 1 t pure vanilla extract
  • 2 c unbleached all-purpose flour
  • 2 t baking powder
  • 1/4 t fine sea salt
  • 1 cup chopped dried cranberries**
  • 1 cup pecans, toasted and roughly chopped

Instructions

  1. Preheat oven to 350 F.
  2. Spray 9 x 5 with coconut oil or rub with coconut oil.
  3. Line a baking sheet parchment paper.
  4. Toast pecans for 3-6 minutes, watching carefully as they can burn quickly. Remove from oven and allow to cool before chopping.
  5. In a small bowl combine ground flax seeds and water, stir and let sit for 5 minutes to thicken. This is an egg substitute.
  6. In a large bowl whisk together sugar, oat milk, orange juice, canola oil, and vanilla.
  7. In a small bowl whisk together the dry ingredients, then add to the wet ingredients, stirring just until combined.
  8. Fold in the cranberries and pecans.
  9. Transfer mixture to prepared loaf pan, smoothing the top with a spatula.
  10. Bake on center rack of oven for 50-55 minutes, until a toothpick inserted in the middle of the loaf comes out clean.
  11. Cool on a wire rack for 10-15 minutes, remove from pan and let cool another 10 minutes before slicing.
  12. Store wrapped in foil, no need to refrigerate. Keeps for 5 days or slice and freeze for up to 2 months.

Notes

*My favorite brand of oat milk for baking is Oatly’s Full-Fat.

**I used dried cranberries because I forgot to freeze the bag of fresh cranberries in my fridge. You can use fresh or frozen if you have them. Increase quantity to 1 cup and give them a quick chop, not too fine.

Keywords: loaf bread, cranberries, vegan baking