Vegan Cranberry Orange Mini Loaves
moist vegan mini loaves made with fresh orange zest, sweet cranberries, and dairy-free ingredients.
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Servings: 12 mini loaves
Equipment
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 cup almond milk
- 4 tbsp unsweetened applesauce
- 6 tbsp dairy-free butter melted
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 cup cranberries fresh, frozen, or dried
- 1 tbsp orange zest
- 2 tbsp orange juice
Instructions
- Preheat oven to 350°F and line your mini loaf pans with parchment paper or lightly grease them to prevent sticking.
- In a large bowl, whisk together the flour, salt, and baking powder until evenly combined. This helps distribute the leavening so the loaves bake evenly.
- In a separate bowl, add the almond milk, applesauce, melted dairy-free butter, white sugar, and brown sugar. Whisk until the mixture is smooth and fully combined, with no streaks of butter remaining.
- Pour the wet ingredients into the dry ingredients. Using a spatula or spoon, gently mix until just combined and no dry streaks remain. Be careful not to overmix, as this can make the loaves dense instead of soft.
- Add the cranberries, orange zest, and orange juice. Fold them into the batter until evenly distributed throughout. The batter will be thick.
- Divide the batter evenly between the prepared mini loaf pans and spread the tops smooth. Lightly tap the pans on the counter to release any air bubbles.
- Bake for 25–30 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the loaves cool in the pans for about 10–15 minutes, then carefully remove and transfer to a wire rack to cool completely before slicing or serving.