Leftover Cranberry Sauce and Orange Loaf [Vegan]
Servings: 8
A perfect way to use up what's left from Thanksgiving!
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Ingredients
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbs freshly grated orange zest
- 1/4 cup vegan butter
- 1 cup sugar
- 1 flax seed egg (1 tbs ground flax seed and 3 tbs water)
- 3/4 cup freshly squeezed orange juice About 2 big and reasonably juicy oranges
- 3/4 - 1 cup cranberry sauce
- 1/2 cup fresh chopped cranberries (optional)
- 1/2 cup walnuts (optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Make your flax egg by mixing 3 tbs water with 1 tbs flax seed and let it sit for 5-10 minutes.
- Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest.
- In a large bowl, cream together vegan butter, sugar, and the flax seed egg until smooth. Stir in orange juice. Beat in flour mixture until fully combined.
- Fold in the chopped fresh cranberries and walnuts, and pour half off the batter into prepared pan. Spoon 1/2 to 3/4 cup if the cranberry sauce over the batter and spread it evenly down the middle, but not all the way to the edges of the pan. Then pour the rest of the batter over the cranberry sauce. Finally use the remaining cranberry sauce to spread a strip about 2 inches thick down the middle of the surface of the loaf.
- Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Slice and serve!
