Vegan Cranberry and Pistachio Loaf
Easy to make and a perfect morning treat with coffee or tea, or after a delicoius dinner.
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Cooking tools:
- Microplane
- Loaf pan
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Toothpick
Ingredients
- 2 cup(s) all-purpose flour
- 3/4 cup(s) sugar
- 1 teaspoon(s) baking powder
- 1 teaspoon(s) baking soda
- 1 teaspoon(s) cinnamon
- 1/2 teaspoon(s) salt
- 1 1/4 cup(s) full-fat coconut milk
- 1/2 cup(s) light oil ((such as canola or vegetable oil))
- 2 tablespoon(s) orange or lemon zest
- 1 tablespoon(s) apple cider vinegar
- 1 teaspoon(s) vanilla extract
- 1 cup(s) fresh or thawed frozen cranberries ((plus 1/4 cup for topping))
- 1/3 cup(s) shelled pistachios ((plus 1 tablespoon for topping))
- 1 cup(s) powdered sugar
- 2 tablespoon(s) full-fat coconut milk
- 1/2 teaspoon(s) vanilla extract
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