INGREDIENTS:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup non-dairy milk (such as almond, soy, or oat milk)
1/4 cup fresh lemon juice
1/4 cup melted coconut oil or vegetable oil
Zest of 1 lemon
1 teaspoon vanilla extract
1 cup fresh or frozen cranberries (if using frozen, do not thaw)
FOR THE GLAZE:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
INSTRUCTIONS:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine the non-dairy milk, lemon juice, melted coconut oil, lemon zest, and vanilla extract. Mix until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the cranberries until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
While the loaf is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if too thick or more powdered sugar if too thin.
Once the loaf has cooled completely, drizzle the glaze over the top. Allow the glaze to set for a few minutes before slicing and serving.
Posted inVegan
VEGAN CRANBERRY LEMON LOAF
