cranberry desserts

A quick and easy vegan cranberry loaf cake made with simple ingredients is an easy Thanksgiving dessert.

Cranberry Loaf Cake

flour

vegan suar (I use Wholesome's Organic Cane Sugar)

tsp baking powder

salt (optional)

tsp baking soda

overripe banana (about 1/2 cup)

cranberry pie filling (Make my recipe or use a whole cranberry sauce)

almond milk

cranberries

vegan powdered sugar (I use Wholesome's Powdered Confectioners Sugar)

1.5 Tbsp Aranciata Rossa

tsp pumpkin pie spice

vanilla essence

tsp orange zest (optional)

Preheat oven to 350°F

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

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

Using a whisk, mix the dry ingredients together.

Mush and add the overripe banana

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

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

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

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

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

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

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.

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.

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

Mix well and drizzle on the cake.

Cut into thick slices and serve.

https://embed.mediavine.com/videos/qbihoey6qc1e0ym0ayqh

Quick and easy vegan loaf cake made with whole cranberries is the perfect dessert cake for the holiday season.  The icing is made with blood-orange flavors and it's very easy.  Serve for Thanksgiving dessert or for Christmas brunch

Vegan Cranberry Loaf Cake

These Cranberry Matcha Donuts make the perfect addition to the holiday dessert or brunch table. But they're actually healthier than the average donut and packed with antioxidants from the cranberries and matcha green tea powder.

Cranberry Matcha Donuts

all-purpose flour

salt

sugar

milk

Tbsp butter, melted

vanilla

confectioners' sugar

Tbsp matcha powder

heavy cream

Matcha Icing ((recipe below))

Sugared cranberries, mint, and confectioners' sugar,

Pre-heat oven to 350 degrees and spray donut pan with cooking spray.

Whisk together flour, baking powder, salt, and granulated sugar in a large bowl.

In a separate small bowl, whisk egg with milk, melted butter, and vanilla.

Gently stir wet ingredients into dry ingredients taking care not to over-mix. Fold in cranberries.

Fill cavities of doughnut pan about 3/4 of the way with batter and bake&nbsp;for about 9-11 minutes, until doughnuts are cooked through and light and springy to the touch.

Let cool in pan for a couple minutes before removing to wire rack to cool completely.

Once cool, dip doughnuts in matcha icing and top with sugared cranberries, mint and confectioners' sugar, if desired.

In a medium bowl, whisk together powdered sugar and matcha powder. Add 4 tablespoons of heavy cream and whisk until smooth. If icing is too thick, whisk remaining tablespoon of cream in.

Matcha Icing

Love how festive these are for the holidays. And they look delish!

WOW this donuts look so pretty and creative. I love matcha so definitely I would try this with coffee yummy!

I am loving any way I can use cranberries at the moment and matcha is something I want to use more, so this sounds delicious.

Those look gorgeous and very festive. Just perfect for this time of year.

These vegan hand pies feature an irresistible, spiced apple-cranberry filling and are made without gluten, oil or refined sugar! This versatile recipe is a healthier, holiday-worthy treat everyone will love.Yield: ten 3 ½ inch individual pies. Or make a single pie crust and divide fruit filling ingredients in half to make a smaller batch of 5 hand pies.

Apple-Cranberry Vegan Hand Pies (GF, Oil-Free)

Vegan Gluten-Free Pie Crust (tap for recipe)

sweet apples, cored, peeled and chopped

maple syrup

water

cinnamon

ginger

cloves

vanilla extract

organic cane sugar, optional (for sprinkling on top)

First, prepare the pie dough but don&#39;t roll out yet. Wrap with plastic to preserve moisture, and set aside. Alternatively, prepare the pie dough later, while the fruit filling cools.

Make the filling: combine the apples, cranberries, maple syrup, water, spices, and vanilla in a medium saucepan. Bring to a low boil, then reduce to a simmer. Stirring occasionally, cook for 10 to 12 minutes, or until the apples are tender and the sauce has thickened. There should be no liquid remaining. Refer to process photos above as needed.

Preheat oven to 370 degrees F (188 C), and line one large or two smaller baking sheets with parchment paper.

If working with a double batch of pie crust (for 10 pies), cut the ball of dough in half. This will make it easier to roll out. Place one piece of dough on a large sheet of parchment paper. Use a rolling pin to roll into a circle roughly 12-inches in diameter (⅛ inch thick).

Use a 3.5-inch biscuit cutter to cut rounds of dough (see Notes). Set the rounds aside, and gather up the scraps. Form the scraps into a ball, roll out again, and cut more rounds. *You should get 10 rounds from a single pie crust and 20 if working with a double batch.

I find it easiest to assemble the hand pies on a work surface, then use a spatula to transfer them to the baking sheet(s). Scoop a heaping tablespoon of cranberry filling onto the dough (probably closer to 2 tablespoons). Eyeball it, and use your best judgment here. The filling should be slightly mounded.

Cover the filling with the remaining rounds of dough. When placing the top pieces, it helps to be patient. Gently press the outer edges down, then crimp closed using the underside of a fork. Use a spatula to transfer to the baking sheet.NOTE: because the dough is gluten-free it is somewhat delicate. The top pieces will likely crack open as you crimp the edges (see process photos above). This is totally fine! If the dough doesn&#39;t crack open, use a sharp knife to cut two vent holes in the top of the dough.

Optional sugar sprinkle: to help the sugar stick, wet your fingers and lightly dab the tops with water, then sprinkle on the sugar.

Bake for 27 to 29 minutes, or until the filling is bubbling and the edges are crisp and lightly browned.

Let the hand pies cool for a few minutes before serving. They&#39;re delicious warm or room temperature. See Notes for storage instructions.

I have made the GF version for the last couple of years for Thanksgiving and will make them again this year. Such a crowd pleaser - we love them so much!

This recipe is so easy yet such a great &amp; delicious dessert for entertaining. The filling is just the right amount of sweet, not too much. I used a regular GF flour blend instead of the rice flour and it looked a bit pale and got crispier than I wanted. However, the ones with a slightly thicker crust are just right. All in all a really lovely dessert I can feel really good about health wise 😌

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Cranberry Loaf Cake

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Top 3 cranberry desserts recipes from across the web

The most viewed cranberry desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cranberry Loaf Cake

Cranberry Matcha Donuts

Apple-Cranberry Vegan Hand Pies (GF...

The most viewed cranberry desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine