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Information

Course: dessert
Total time: under 2 hours
Skill level: Easy
Cost: Inexpensive
Yield: Makes 1 loaf
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Notes

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.

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 
  • 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.

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Nutritional Information

Nutrients per serving

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%)