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Holiday Bread, Plant-Based Delicious for Year-Round
We enjoy quick bread year-round. In fact, for holidays or just for a special treat, these Holiday Bread Recipes bring on the flavors. And, even better, they do it vegan-style! Yes, Cranberry-Orange Bread and Banana Nut Bread bake up plant-based delicious.
Nuts or No Nuts?
In days gone by, nuts were added for taste, texture, and a nutrition boost. Today, more people have allergies to some nuts. And others find nuts challenging for older people who may experience chewing problems. Therefore, the choice is yours. We do enjoy the addition of nuts to our bread. But when my Dad experienced dental issues, we made his favorites without nuts.
When to Bake?
Our holiday bread baking usually happens the day before our gathering. It is one of the foods that does well when wrapped and stored overnight. However, we do enjoy that fresh-baked flavor and sometimes we manage to fit the baking in just before the meal. Yum!
Cranberry Orange Bread
- 2 tablespoons flaxseeds ground
- 5 tablespoons water
- 3/4 cup sugar
- 1/2 cup oat milk or other plant-based milk
- zest of 1 orange
- 2 tablespoons orange juice
- 1/2 cup applesauce no sugar added
- 1 teaspoon vanilla extract
- 2 cups flour I use white wheat
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups cranberries fresh or frozen
- 1 cup powdered sugar
- 2 tablespoons orange juice
- zest of 1 orange optional
- 1/2 teaspoon vanilla extract
Make the bread
- Preheat the oven to 350°F
- Prepare a standard loaf pan (5x9 inch) by greasing it or use parchment paper. Alternatively, use a silicone pan.
- n a small bowl, combine the ground flaxseed and water. Set aside to thicken for 5 minutes. (These are your flax eggs)
- In a large bowl, whisk together the sugar, oat milk, orange zest, orange juice, applesauce, flax eggs, and vanilla until well-combined.
- In a separate bowl, combine the flour, baking powder, and salt.
- Add the flour mixture to the wet ingredients. Stir just until combined. Avoid over-mixing.
- Gently fold the cranberries into the batter.
- Pour into the prepared pan. Place in the center rack of the oven. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean.
- Let the bread cool for 10 minutes in the pan. Then transfer to a wire rack to cool completely.
Make the Glaze
- In a medium bowl, add the powdered sugar, orange juice, zest, and vanilla. Stir with a fork or whip lightly with a whisk until smooth.
- When the bread is completely cool, drizzle or spread the glaze over the top.
Vegan Banana Nut Bread
- 3/4 Cup oat milk or other plant-based milk
- 1 Tbsp Lemon juice
- 1 1/2 Cups Whole wheat pastry flour
- 3/4 Cup Flour I use white wheat
- 1 Tsp Baking powder
- 1 Tsp Baking soda
- 2 Tsp Cinnamon
- 1/8 Tsp Salt
- 1/4 Cup Walnut pieces
- 1/3 Cup Prunes pureed. dates work well, too
- 1 Cup bananas ripe, mashed
- 3/4 Cup Sugar or Swerve
- 1 tablespoon flax seed ground mixed in 1/4 cup cold water
- 1 Tsp Vanilla
- Preheat oven to 350 degrees.
- Place the oat milk in a small bowl. Add the lemon juice and mix well. Set aside. This will thicken as it rests.
- Mix the flours, baking powder, baking soda, cinnamon and salt in a large bowl. Stir in the walnut pieces and set aside.
- Mix the prune puree, bananas and sugar in another bowl.
- Combine the egg replacer and water and mix until frothy. Let rest for 5 minutes to thicken.
- Stir into the banana mixture along with the vanilla.
- Add the milk mixture and mix again.
- Pour into the dry ingredients and stir until combined. Do not over-beat. A few lumps are fine.
- Pour into a non-stick 9×5 inch loaf pan. Bake for 60 minutes.
Why Choose Just One Holiday Bread?
In fact, our holidays usually feature several varieties. And the Cranberry-Orange Bread and Banana Nut Bread are always there.
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