Orange and Cranberry Loaf
plain wholewheat flour
or other egg replacement
apple cider vinegar
Begin by pre-heating the oven to 180°C and greasing a loaf tin.
Pour the soya milk into a small jug, and add the apple cider vinegar. Set it aside to curdle. (This replaces the buttermilk in the original recipe.)
Mix together the dry ingredients and make a well in the centre.
Add the orange zest, flax (or other) egg, vegetable oil, and vanilla extract to the curdled milk. Mix well.
Add the wet ingredients to the dry, and fold in until mixed well. Fold in the cranberries.
Pour the batter into the loaf tin and bake for 45 minutes, until browned on top and a toothpick comes out clean.
Allow to cool completely before slicing.
Based on the recipe at https://sallysbakingaddiction.com/orange-glazed-cranberry-bread/