Cranberry Orange Creamcicle Bread Bliss

This beautiful bread makes a blissful breakfast or a decadent dessert topped with my Orange Cranberry Icing (recipe below). It’s even easier to make a double batch, let the bread cool completely, then freeze for a later date! Cranberries out of season? This bread would be delicious with raspberries, or even strawberries.

Dry Ingredients:

3/4 cup arrowroot powder
3/4 cup organic white rice flour
1/2 cup sorghum flour
2 teaspoons baking powder
1/2 tablespoon salt
1 teaspoon ground chia seeds (xanthan & guar gum replacement)
1 1/4 cups organic granulated sugar

Wet Ingredients:

1/4 Cup melted non-dairy butter spread (such as Earth Balance)
1 Tablespoon ground chia seeds mixed with 3 Tablespoons hot water (1 egg replacer – you may use ground flax seed in replace of chia seeds)
1 teaspoon Vanilla Extract
3/4 cup non-dairy yogurt
1 cup fresh whole organic cranberries (if fresh aren’t in season, use thawed frozen cranberries or fresh/frozen raspberries/strawberries)
3/4 cup fresh orange juice
Zest of 2 oranges

Optional Orange Cranberry Icing:

1 1/2 Cups organic confectionery sugar
juice of 2 oranges
4 Tablespoons Orange Zested Cranberry Sauce

Directions:

Preheat your oven to 350 degrees. Combine your dry ingredients in a bowl and stir until incorporated, set aside. Prepare your egg replacer: mix your chia seeds and hot water, whisk, and set aside for 5 minutes (it will become thick and have a goo-like consistency).
When your egg replacer is ready, in a large bowl whisk all of your wet ingredients together. Combine your wet & dry ingredients and stir until combined; fold in your cranberries.
Grease and flour a loaf pan (you may use your rice flour) & add your batter. Bake for 1 hour and let cool. Invert your loaf pan on your serving platter to remove your bread.
To make this bread a satisfying dessert, mix your icing ingredients and drizzle over your bread until covered. Top with orange zest, if desired.
Enjoy eating whole!