Description
A moist and flavorful eggless loaf cake loaded with tart cranberries, sweet figs, and crunchy pistachios, enhanced by fresh orange zest and juice for a vibrant citrus touch. Perfect for breakfast or a snack, this loaf is easy to prepare and naturally egg-free, making it accessible to those avoiding eggs.
Ingredients
Dry Ingredients
- 2 cups (280 g) all-purpose flour
- 3 teaspoons (12 g) baking powder
- 1/2 teaspoon (2 g) salt
Wet Ingredients
- 3/4 cup (180 g) milk (dairy or non-dairy)
- 2 tablespoons (30 g) fresh orange juice
- 1 teaspoon (5 g) pure vanilla extract
- 1/2 cup (120 g) neutral tasting oil
- 1 cup (200 g) granulated sugar
- 1 tablespoon (4 g) orange zest
Add-ins
- 1 cup (110 g) coarsely chopped fresh cranberries
- 3/4 cup (100 g) chopped unsalted pistachios (shells removed)
- 1/2 cup (110 g) chopped dried figs
- 1 cup (120 g) confectioners’ sugar
- 1-2 tablespoons orange juice
Optional Glaze
Instructions
- Preheat and prepare pan: Adjust the oven rack to the middle position and preheat your oven to 350º F (180º C). Grease and flour a 9×5 inch loaf pan thoroughly or line it with parchment paper, then grease the parchment to prevent sticking.
- Combine dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Mix wet ingredients: In a separate bowl or measuring cup, combine the milk, fresh orange juice, vanilla extract, oil, granulated sugar, and orange zest until well mixed.
- Combine wet and dry: Pour the wet mixture into the bowl with dry ingredients. Mix gently until the batter is smooth and well incorporated; be careful not to overmix to maintain a tender crumb. Fold in the chopped cranberries, pistachios, and dried figs evenly throughout the batter. Spoon the thick batter into your prepared loaf pan, using a spatula to smooth the top if needed.
- Bake the loaf: Place the pan in the oven and bake for 60 to 70 minutes. About halfway through baking, loosely cover the top of the loaf with foil to prevent excessive browning. The loaf is done when a toothpick inserted into the center comes out clean. Oven times may vary, so keep an eye on it.
- Cool the loaf: After baking, allow the loaf to cool in the pan for 10 minutes. Then, carefully remove it from the pan and transfer to a wire rack to cool completely. Full cooling is essential before glazing.
- Prepare and apply glaze (optional): In a small bowl, whisk together the confectioners’ sugar with 1-2 tablespoons of orange juice until smooth. Add more juice to adjust the glaze to your preferred consistency. Drizzle the glaze evenly over the cooled loaf for a citrusy finish.
Notes
- Use any neutral tasting oil such as vegetable or canola oil to keep the loaf moist.
- Milk can be substituted with any dairy-free milk like almond or soy to make this recipe dairy-free.
- Ensure the loaf is completely cooled before applying the glaze to prevent it from melting off.
- Oven temperatures vary considerably; start checking the loaf at 60 minutes to avoid overbaking.
- The batter is thick, so spreading it evenly in the pan with a spatula helps achieve an even bake.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
