- Course: Dessert
- Total Time: Under 2 Hours
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 16 Times
Can be made ahead of time.
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.
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.
If you like tangy flavors, replace the dried cranberries with ¾ cup (175 ml) coarsely chopped fresh cranberries. Substitute chopped walnuts for the pecans.
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.
Nutritional information is based on 9 servings.