Ingredients
Scale
- 2 cups oat flour (or regular flour)
- 1 cup coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup orange juice
- 2 tablespoons orange zest
- 1 stick unsalted vegan butter (melted and cooled)
- 1 cup fresh cranberries
For the icing:
- 1 cup powdered sugar
- 3 tablespoons orange juice
- 1 tablespoon orange zest
Instructions
- Preheat your oven to 350°F and line a loaf pan with parchment paper.
- In a medium bowl, mix together the dry ingredients.
- Add the wet ingredients to the dry ones, being careful not to over-mix.
- Gently fold in the cranberries.
- Bake for 45-50 minutes until a toothpick inserted into the loaf comes out clean.
- Allow the loaf to cool completely.
- To make the icing, mix together the powdered sugar, orange juice, and orange zest until a thick icing forms. You can add a little more orange juice if needed.
- Pour the icing over the cooled loaf and slice.
- Store any leftovers in an airtight container in the fridge for up to one week.