Cranberry Nut Bread

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Cookbook

125 Best Vegan Recipes

Published by Robert Rose

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This image courtesy of Mark T. Shapiro

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.

NotesIn 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.

Makes1 loaf

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party

Recipe Coursedessert

Dietary Considerationegg-free, lactose-free, low cholesterol, peanut free, soy free, vegan, vegetarian

Mealtea

Taste and Texturefruity, nutty, sweet, tart

Type of Dishbread, quickbreads

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

Instructions

Preheat oven to 350°F (180°C).
In a large bowl, sift together flour, baking powder and salt.
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.
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.