Vegan Cranberry Orange Bread
YIELD: 9”x5” loaf
INGREDIENTS
WET
3/4 cup Mori-Nu Silken Tofu Firm, puréed
3/4 cup granulated sugar
1/4 cup coconut oil, melted
1/4 cup orange juice
1 tbsp apple cider vinegar
1 tsp vanilla extract
DRY
2 1/2 cups baking flour
2 1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
ADD-INS
1 cup whole berry cranberry sauce, drained
1 cup cranberries, whole or halved
GLAZE
1 cup powdered sugar
2 tbsp orange juice
Orange zest
INSTRUCTIONS
BREAD
Preheat oven to 350°F and line loaf pan with parchment paper or spray with non-stick spray.
To purée tofu, process in a blender until smooth and no lumps remain. Use 3/4 cup for this recipe and refrigerate remaining tofu.
In a medium bowl, add all wet ingredients including puréed tofu, then mix well.
In a large bowl, whisk together dry ingredients.
Add wet ingredients to dry ingredients. Mix until just combined.
Fold in cranberry sauce and cranberries until just combined. Do not over-mix!
Pour batter into prepared loaf pan.
Bake for 45-55 minutes or until toothpick in center comes out clean.
Remove from oven and cool in loaf pan for 10 minutes, then cool completely on wire rack.
GLAZE
In a small bowl, mix all ingredients until smooth.
Drizzle on top of cooled bread.
TIPS
Refrigerate leftover puréed tofu. Can be used for smoothies, chocolate mousse, and many other recipes!
Fully cooled bread will be easier to slice.
Leftover bread should be refrigerated. Deliciously moist when reheated in microwave!
PLANT-BASED: This recipe uses only plant-based ingredients. Mori-Nu Silken Tofu Firm takes the place of eggs and gives this bread a moist crumb while adding plant-based protein.
GLUTEN-FREE: We used gluten-free 1-to-1 baking flour with great results! Mori-Nu Silken Tofu Firm is Certified Gluten Free.
PRODUCTS USED FOR THE RECIPE
