Vegan Cranberry and Pistachio Loaf

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5 from 1 vote

Vegan Cranberry and Pistachio Loaf

Easy to make and a perfect morning treat with coffee or tea, or after a delicoius dinner.
My Notes:
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Meal Type: Breakfast, Dessert
Special: 30 Minutes or Less, Freezer-Friendly, Seasonal (Cold Weather), Soy-Free
Tool: Oven
Ingredient: Cranberries
Servings: 1 loaf (about 12 slices)
Calories: 285kcal
Ingredients
Dry ingredients:
  • 2 cup(s) all-purpose flour
  • 3/4 cup(s) sugar
  • 1 teaspoon(s) baking powder
  • 1 teaspoon(s) baking soda
  • 1 teaspoon(s) cinnamon
  • 1/2 teaspoon(s) salt
Wet ingredients:
  • 1 1/4 cup(s) full-fat coconut milk
  • 1/2 cup(s) light oil (such as canola or vegetable oil)
  • 2 tablespoon(s) orange or lemon zest
  • 1 tablespoon(s) apple cider vinegar
  • 1 teaspoon(s) vanilla extract
For the fruit & nuts:
  • 1 cup(s) fresh or thawed frozen cranberries (plus 1/4 cup for topping)
  • 1/3 cup(s) shelled pistachios (plus 1 tablespoon for topping)
For the Icing:
Instructions
  • To make the loaf: Preheat the oven to 375F (190C). Lightly grease a loaf pan and set aside.
  • In a large bowl whisk together all of the dry ingredients. In a medium bowl whisk together all of the wet ingredients. Pour the wet ingredients into the dry ingredients and mix until just combined. Add in 1 cup of cranberries, and 1/3 cup pistachios into the batter, and stir until they are just mixed in. Don't over mix your batter. 
  • Pour into the prepared pan, then sprinkle the remaining 1/4 cup of cranberries, and 1 tablespoon of pistachios down the center of the batter. Bake for about 55 to 65 minutes until a toothpick inserted into the center of the loaf comes out clean.
  • To make the icing: Mix all of the icing ingredients together. When the cake is completely cool, drizzle the icing over the cake.
Nutrition
Calories: 285kcal
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