2 cups whole wheat pastry flour (I find just whole wheat flour fine, but if you like softer texture, use pastry)
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. sea salt
Juice & zest of one orange
1/2 cup plus 1 Tbsp. Soy or other nondairy milk of choice
1/4 cup agave nectar
1/4 cup safflower oil (or oil of choice)
1 1/4 tsp pure vanilla extract
1 cup fresh or frozen cranberries
1 cup vegan powdered sugar (some sugars are filtered through char of animals bones)

1. Preheat oven to 375F, lightly oil a loaf pan (8x4x2-1/2 inch)

2. Sift dry ingredients into medium bowl.  Add orange juice and zest, 1 cup milk, syrup, oil and 1/2 tsp vanilla extract.  Stir gently to combine, fold in cranberries.

3.  Pour batter into prepared pan.  Bake 30-35 minutes or until toothpick inserted in center comes out clean.  Allow to cool slightly before glazing.

4. Glaze: In small bowl, whisk powdered sugar, 1 T milk, and 1 tsp vanilla.  Add more milk if needed to get consistency desired, drizzle over loaf. Or Omit glaze altogether and dust with powdered sugar.

• Vegan - means no animal products.