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Orange and Cranberry Loaf

Prep Time 10 mins
Cook Time 45 mins


  • 2 cups plain wholewheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp ground cinnamon
  • 1 large orange zested
  • 1 flax egg or other egg replacement
  • 1 cup soya milk
  • 1 tbsp apple cider vinegar
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup dried cranberries


  • 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/