Cranberry - Orange Quick Bread (with Vegan option)

 

It's cranberry season and I try to incorporate them in some of my favorite dessert recipes.  This quick and easy bread is a regular in our kitchen.  It's moist, delicious, and bursting with beautiful red tangy cranberries coupled with the perfect complement of fresh orange.  I hope you enjoy it too!

A few notes about the ingredients:

• Flour - I have not tried any other flour in this recipe.
• Sugar - I have not tried any other sweetener in this recipe.  1 cup of sugar is a lot, I understand, but it's to offset the tartness of the cranberries.  It really is pretty balanced although you can certainly cut it down if you prefer. 
• Buttermilk - I never use actual buttermilk, instead adding a bit of vinegar to milk.  I pour a couple of teaspoons (or so - I don't measure) vinegar (acv or white) in the measuring cup and then add milk (I use non-dairy but you can also use dairy) to measure 2/3 cup.
• Butter/Oil - I have not tried to make this oil-free, however, I do regularly cut it in half and use 3 Tablespoons melted butter or oil and 3 Tablespoons unsweetened applesauce.

Cranberry - Orange Quick Bread

2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup buttermilk
6 Tablespoon unsalted butter, melted and cooled
1/3 cup fresh orange juice (1-2 oranges)
1 large egg
1 Tablespoon grated fresh orange zest
1 1/2 cups fresh cranberries, chopped coarsely
1 Tablespoon coarse sanding sugar (optional)

Preheat oven to 350 degrees Fahrenheit. Grease an 8 1/2"x4 1/2" loaf pan.

In a large bowl, whisk together the flour, granulated sugar, salt, baking powder, and baking soda. In a medium bowl, whisk together the buttermilk, butter, orange juice, egg, and orange zest. Fold the buttermilk mixture into the flour mixture with a rubber spatula, just until combined. The batter will be thick.  Gently fold in the cranberries.

Pour the batter into the prepared pan, smooth the top with the rubber spatula, and sprinkle the coarse sugar on the top, if using. Bake until golden brown and a toothpick inserted into the center comes out clean, 40-50 minutes.

Let the bread cool in the pan for 10 minutes before removing to a wire rack to cool completely prior to serving.  This is important, although difficult to do, but it will help the quick bread remain moist and delicious if it's allowed to cool completely prior to cutting.

**To Make It Vegan: use non-dairy milk + 2 teaspoons vinegar or buttermilk, non-dairy butter or oil, and an alternative egg (I use a flax egg - 1 Tablespoon ground flax + 2 1/2 Tablespoons water)