https://youtu.be/a-SfmkxpuZU
Video content summary: High-Protein Vegan Orange Cranberry Loaf – A Festive, Guilt-Free Baking Recipe
Picture this: warm slices of orange cranberry bread fresh from the oven, bursting with tart berries and bright citrus notes. But here’s the twist—it’s packed with protein, naturally sweetened, and fully vegan. This high-protein vegan orange cranberry loaf turns a holiday classic into a fitness-friendly treat that keeps you full and satisfied without the sugar crash.
Crafting the Perfect Base: Assembling Dry Ingredients
Start with a solid foundation for your loaf. Mix the dry stuff first in a medium bowl. This step builds the structure and boosts that protein punch.
Essential Dry Components and Measurements
Grab these exact amounts for best results:
- 1 1/4 cups oat flour (150 grams)
- 1/4 cup vital wheat gluten (30 grams)
- 4 scoops vanilla protein powder (plant-based like Plant Fusion works great)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
Stir them gently until combined. Set the bowl aside. Any vanilla plant protein fits here—pick your favorite for flavor.
Oat flour gives a soft crumb. Protein powder amps up the nutrition. These keep your vegan protein bread light yet filling.
The Role of Vital Wheat Gluten in Vegan Baking
Vital wheat gluten acts like magic in plant-based bakes. It adds chew and strength, especially with oat flour. Without it, the loaf might turn crumbly.
Think of it as the backbone for high-protein recipes. Oat flour lacks gluten naturally, so this fixes that. Your orange cranberry protein loaf rises tall and slices clean.
Bakers love it for bread-like texture in vegan goods. Just 30 grams does the trick here. No more flat, dense results.
The Natural Sweetener Secret: Creating Date Syrup
Ditch refined sugar for something better. Dates soaked in hot soy milk make a rich syrup. This keeps your loaf sweet and moist naturally.
Preparing and Softening Medjool Dates
Take 1 cup pitted Medjool dates. Pour 1 3/4 cups hot soy milk over them. Let it sit a few minutes to soften.
Heat the milk quick in the microwave. The warmth breaks down the dates’ tough skins. Soon, they’re ready to blend into syrup.
This method pulls out natural caramel notes. No added sugars needed. Perfect for guilt-free holiday baking.
Achieving Smooth Consistency in the Vitamix
Dump the soaked dates into your blender. Start on low speed, then crank it up. Blend until super smooth—like a thick paste.
Scrape every bit back into the bowl. Blenders hide some at the bottom, but get it all. That date goodness sweetens the whole loaf.
Your batter gains deep flavor now. It’s sticky and fragrant. This step sets your vegan orange cranberry loaf apart.
Integrating Wet Ingredients for Optimal Flavor and Moisture
Now blend wet with the date syrup base. Add bursts of fresh taste. Keep it simple to lock in moisture.
Infusing Citrus Brightness with Zest and Juice
Stir in 1/2 cup orange juice. Add 1/3 cup applesauce. Top with 1 tablespoon orange zest—one whole orange’s worth.
Zest cuts the date richness sharp. Juice adds tang and hydration. Applesauce binds without eggs.
Smells amazing right away. Citrus wakes up the sweet dates. Your high-protein loaf gets that fresh pop.
Careful Mixing Technique to Prevent Overworking the Batter
Pour wet mix into dry ingredients slow. Fold with a spatula, not a beater. Stop when just combined—lumps are okay.
Overmixing toughens the crumb. Gentle strokes keep it tender. Batter should look thick, not runny.
This trick works for any protein bread. Patience pays off in soft slices. Ready for berries now.
Final Touches and Baking for Perfection
Time for the star players: cranberries. Prep your pan right. Make it pretty for the holidays.
Folding in Fresh Whole Cranberries
Measure 1 cup fresh whole cranberries. Fold them into the batter last. Distribute even without smashing too much.
Berries add tart pops inside. They stay intact for bursts of flavor. One cup fills 12 slices just right.
Fresh ones beat frozen—no extra water. This step makes your loaf festive. Tart meets sweet perfectly.
Presentation and Oven Calibration Tips
Grease an 8×5 bread pan well. Spoon batter in smooth. Tap to release air bubbles.
Want muffins? Divide into tins instead. Cut bake time to 20-25 minutes. Top with extra cranberries, press down light.
Sprinkle more orange zest on top. Slide into a 350°F oven. Looks cute before it even bakes.
Post-Bake Analysis and Nutritional Snapshot
Pull it out golden and fragrant. Test smart for doneness. Slice into 12 equal pieces.
Determining Doneness: The Toothpick Test and Cook Time Variation
Bake at 350°F for about 50 minutes. Poke a toothpick in the center. Clean pull-out means done.
Ovens differ—try 45 to 60 minutes. Ours needed a tad longer for firm middle. Cool on a rack first.
Let it rest to set. Slices clean without crumbling. Test edges too if unsure.
Macro Breakdown Per Serving
Each of 12 slices packs:
- 176 calories
- 29 grams carbs
- 11.8 grams protein
- 2.4 grams fat
High protein fuels your day. Low fat keeps it light. Dust with powdered sugar or spread Earth Balance for extra yum.
Tart and sweet—like Christmas in a bite. Great post-workout snack. Fits vegan fitness plans easy.
Conclusion: A Taste of Guilt-Free Holiday Cheer
This high-protein vegan orange cranberry loaf nails festive flavor with smart swaps. Dates sweeten naturally, protein powers it up, and cranberries bring joy. Bake it for holidays or meal prep—your taste buds and goals win.
Try it soon. Share your tweaks in comments. Want more recipes? Drop ideas below.
Check our membership for monthly vegan meal plans, workouts, and coaching. Free one-month trial links up. One-on-one spots open too—apply at veganproteins.com/application.
Slice, enjoy, and stay strong. Happy baking!
