Step 1

Preheat oven to 350°F

Step 2

Start by making the cranberry pie filling first. It's very easy and made using pantry ingredients

Step 3

Assemble the dry ingredients in a glass bowl (Flour, granulated sugar, baking soda, baking powder, salt

Step 4

Using a whisk, mix the dry ingredients together.

Step 5

Mush and add the overripe banana

Step 6

Add the Aranciata Rossa, frozen cranberries, cranberry pie filling and almond milk

Step 7

Mix well and set aside. It's ok if the dough is sticky.

Step 8

Use a baking loaf pan or silicone mold. I used 3.6" width by 8.6" length and 2.2" pan. Lightly grease it using vegan butter

Step 9

Transfer the cranberry dough to the baking mold and gently tap the container. This way, there are no air pockets in it.

Step 10

I like to make swirls on the top just to give it some design. It's optional

Step 11

Place the pan in the pre-heated oven and bake for 35 Minutes

Step 12

At the 35 minute mark, do the knife test. Place the tip of the knife into the side of the loaf cake. If it comes out clean, it's ready. If there is dough stuck on it, it may need to stay in the oven for a few more minutes.

Step 13

When it's cool to touch, remove the loaf cake from the mold and place on a rack. Cool for about an hour before icing it.

Step 14

To make the icing, put powdered sugar, Aranciata Rossa, pumpkin pie spice, vanilla essence and orange zest.

Step 15

Mix well and drizzle on the cake.

Step 16

Cut into thick slices and serve.