← Back to Search Results
baking American
Cranberry Nut Bread

Photo by: Mark Shapiro
Comments: 0
 

Recipe

This bread is just the thing for entertaining in the afternoon with coffee or tea, or for dessert after a light lunch. It also makes a nice holiday gift. It freezes very well — just wrap the loaf tightly in plastic wrap.

Yield: Makes 1 loaf

Ingredients

  • 2½ cups (625 ml) all-purpose flour 
  • 1 tbsp (15 ml) baking powder 
  • ½ tsp (2 ml) salt
  • Egg replacer for 1 egg, prepared according to package directions 
  • ¾ cup (175 ml) granulated natural cane sugar or other dry sweetener 
  • ¼ cup (50 ml) melted soy margarine or vegetable oil 
  • 1 tsp (5 ml) finely grated orange zest 
  • 1¼ cups (300 ml) vanilla-flavor rice milk or soy milk 
  • ½ cup (125 ml) chopped pecans 
  • ½ cup (125 ml) dried cranberries 

Equipment:

  • 9-by 5-inch (1.5 l) loaf pan, greased and floured

Directions

Preheat oven to 350°F (180°C).

1. In a large bowl, sift together flour, baking powder and salt.

2. In a separate bowl, whisk together egg replacer, sugar, margarine and orange zest. Add rice milk and mix well. Add liquid mixture to flour mixture and stir vigorously for 1 minute or until smooth. Stir in pecans and dried cranberries.

3. Scrape batter into prepared pan, smoothing top. Bake in preheated oven for 50 to 55 minutes or until a tester inserted in the center comes out clean. Let cool in pan on a rack for 20 minutes. Transfer to rack and let cool completely.

Variations:

If you like tangy flavors, replace the dried cranberries with ¾ cup (175 ml) coarsely chopped fresh cranberries. Substitute chopped walnuts for the pecans.

Notes

In this recipe, we sift the flour to aerate the batter.

Using melted margarine, rather than oil, adds a richer color to the bread.

In place of vanilla-flavor rice milk or soy milk, substitute a plain version and add 1 tsp (5 ml) vanilla.


© 2005 Maxine Effenson Chuck and Beth Gurney
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 9 servings.

330kcal (17%)
113mg (11%)
0mg (1%)
1mcg RAE (0%)
117mg
25mg
6g
23g
2g
52g
0mg (0%)
321mg (13%)
1g (5%)
12g (18%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

martin-yans-china Martin Yan's China
by Martin Yan
big-fat-cookies Big Fat Cookies
by Elinor Klivans
baked-explorations Baked Explorations
by Matt Lewis
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
good-to-the-grain Good to the Grain
by Kim Boyce
nigella-express Nigella Express
by Nigella Lawson
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
in-the-kitchen-with-david In the Kitchen with David
by David Venable
mom-a-licious Mom-a-Licious
by Domenica Catelli
cooking-for-friends Cooking for Friends
by Gordon Ramsay
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
raos-cookbook Rao's Cookbook
by Frank Pellegrino
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?