Whether you’re looking for a easy morning breakfast or afternoon snack, this bread whips up in no time, is just lightly sweet and perfectly satisfying. This month’s challenge from The Recipe Redux is Quick Breads, one of my favorite things to make because quick = lazy and that’s my motto. This bread has a nice tartness from the cranberries and the orange zest makes it pop with flavor. It is mostly sweetened with maple syrup so it won’t send you into sugar shock either. You can even make it without the glaze for a healthier version.

You may have noticed most of my recipes for the past month or so have used aquafaba as the egg replacer and I have to say it is my go to replacement now. It works so well in cakes and quick breads and I can’t get over that this liquid I used to drain down the sink is now so valuable. And it’s basically free; I already buy canned beans so it’s always available. In fact, I’ve been buying more beans recently because I want the liquid and it’s been forcing me to eat better – win, win :-).

Cranberry Orange Quick Bread

(serves 12)

Ingredients:

2 cups all purpose flour

2 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 cup aquafaba*

1/2 cup unsweetened non-dairy yogurt

2 tablespoons vegetable oil

1/2 cup plain unsweetened non-dairy milk

1/2 cup orange juice

zest of one orange

1/3 cup maple syrup

2 tablespoons light brown sugar

1 cup fresh cranberries

2 tablespoons fresh orange juice

1 tablespoon maple syrup

1/4 cup powdered sugar

Preheat oven to 350F. Spray a loaf pan with oil and lightly dust with flour. In a medium bowl, combine the flour, baking powder and baking soda and set aside. In a separate bowl, whisk the aquafaba until it is light and frothy. Stir in the yogurt, oil, non-dairy milk, 1/2 cup orange juice, orange zest, 1/3 cup maple syrup and brown sugar. Fold in the flour mixture and stir until completely combined. Fold in the cranberries. Pour batter into prepared pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let bread rest for 5 minutes, then turn out of pan and let cool completely on a cooling rack. While the bread is cooling, make the glaze by whisking together the 2 tablespoons orange juice, 1 tablespoon maple syrup and powdered sugar. When bread is completely cooled, pour glaze over.

**if you haven’t discovered the amazing-ness of aquafaba yet, check out http://www.aquafaba.com and the Vegan Meringue Facebook group. Aquafaba is not a specialty hard to find ingredient; it is literally the liquid that you would usually drain from a can of chickpeas or other beans. That’s it. Stop draining that liquid into the sink and start draining it into a bowl to save, to make cakes and muffins and pies and meringues!

To see the quick breads created by all the other awesome Recipe Redux-ers, click the blue frog button below :-).

