Cranberry Orange Bread

This Mrs. Hippie recipe is a fall favorite that’s fairly simple but fancy enough for a Thanksgiving dinner dessert.

Katie Topberry got her start at Bottle Tree Bakery, where she learned to bake under the tutelage of Pablo Sierra. In Sisters, Oregon, she worked at a vegan and gluten-free bakery, which inspired her to move back home and start her own vegan baking business, Mrs. Hippie’s Baked Goods. Topberry also caters to those with food allergies and other dietary restrictions.

Her baked goods are available at Chicory Market in Oxford and Lost Dog Coffee in Taylor, and she takes orders for custom cakes and cupcakes. To learn more, contact Topberry on Facebook. Search “Mrs. Hippie’s Baked Goods.”

Recipe contributed by Katie Topberry

Photographed by Joe Worthem

Cranberry Orange Bread

2 cups all-purpose flour

½ cup sugar

¼ cup brown sugar

½ teaspoon salt

½ teaspoon baking soda

1½ teaspoons baking powder

1 teaspoon ground ginger

1 teaspoon ground cinnamon

¼ cup melted coconut oil

1 flax egg (stir together 1 tablespoon ground flaxseed meal with 3 tablespoons water, and allow to sit 5 minutes)

1 teaspoon vanilla extract

1 cup orange juice

½ cup dried, chopped cranberries or 1 cup fresh, chopped cranberries

Optional: ½ cup chopped walnuts or pecans or almonds or chocolate chips

Heat oven to 350°F. In a mixing bowl, stir together flour, sugars, salt, baking soda, baking powder, ginger and cinnamon. Then add coconut oil, flax egg, vanilla, orange juice, cranberries and optional ingredients, if desired. Stir until just combined. Pour into a greased loaf pan, and bake 45-55 minutes, checking for doneness after 40 minutes. Cool on wire rack, and then top with orange glaze.

Orange Glaze

1/8 cup orange juice

1 cup powdered sugar

Whisk orange juice and sugar together well. When the bread has cooled completely, place the loaf and wire rack over parchment paper, and spoon the orange glaze over the top of the loaf. Allow the glaze to set before serving.

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