Main Instructions

• Adjust the oven rack to the middle position and preheat the oven to 375℉. Grease a standard loaf pan or line with parchment paper. Toast the pecans for 8 minutes, let cool slightly, and coarsely chop them.
• In a liquid measuring cup, combine soy milk and apple cider vinegar. Let sit for 5-10 minutes while measuring other ingredients.
• After zesting and juicing the orange, place half of the juice in a bowl and add flaxseed meal. Stir and let sit for a few minutes.
• In a small bowl, whisk together the orange zest, orange juice, soy milk with vinegar, flaxseed mixture, melted vegan butter, and vanilla extract.
• In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
• Stir the liquid ingredients into the dry ingredients with a spatula, gently folding in the halved cranberries and pecans until moistened.
• Pour the batter into the loaf pan and spread into the corners. Bake for 20 minutes, then reduce heat to 350℉ for 40 more minutes until golden and a toothpick comes out clean.
• Cool in the pan for 10 minutes, then transfer to a rack to cool for 1 hour. Slice when completely cooled.
• For orange glaze, mix powdered sugar and orange juice until smooth, adjusting consistency as needed.
• Once the bread has cooled, drizzle the orange glaze on top and serve.