Recipe and images courtesy of Romy London (@romylondonuk on Instagram)

Start your day with a burst of citrusy goodness! This Cranberry and Orange Breakfast Loaf is a deliciously zesty treat that’s perfect for breakfast or a mid-morning snack. The bright flavours of dried cranberries and fresh orange zest make this loaf a vibrant and refreshing addition to your day. Plus, it's accidentally vegan-friendly - so everyone can enjoy it!

Preparation Time: 15 minutes
Baking Time: 45-55 minutes

Ingredients (makes 8-10 slices)

• 250g plain flour
• 1 ½ tsp baking powder
• ½ tsp bicarbonate of soda
• ¼ tsp salt
• 60ml vegetable oil or melted coconut oil
• 120ml orange juice (freshly squeezed if possible)
• Zest of 1 orange
• 120ml almond milk (or other plant-based milk)
• 1 tsp vanilla extract
• 100g dried cranberries

For Serving:

• Almond butter (optional, for spreading)
• Fresh fruit for topping

Instructions

1. Preheat your oven to 180°C (350°F). Grease and line a loaf tin with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, and salt.
3. In another bowl, whisk together the sugar, vegetable oil, orange juice, orange zest, almond milk, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the dried cranberries.
5. Pour the batter into the prepared loaf tin and smooth the top. Bake in the preheated oven for 45-55 minutes, or until a skewer inserted into the centre comes out clean.
6. Let the loaf cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
7. Slice the loaf and enjoy with a generous spread of almond butter & topped with fresh berries!