Vegan Cranberry Nut Bread
This vegan cranberry nut bread is coming to my rescue to solve one of our age old problems….Grousing!
So often the holidays can be stressful and demanding. We are notorious home bodies and really like spending time at home rather than going out and being in the holiday crowds.
We often complain about going over to eat at other places or joining in on holiday festivities but after it is all over we agree that the time spent with others was lovely and decide not to grouse about it again.
The following year we slip back into our grousing routine as a result of our love of home.
This year I decided to try and curtail our grousing by keeping in a festive spirit for the holidays. Enjoying traditional foods through out the month instead of waiting for the appointed day seems like a great start.
Before the November holidays even begin I have placed my plan in action. Yeah Grace!
I will be blogging about it to keep accountable and here are a few of my ideas.
Ideas To Keep Gratitude Expressed
- Fix food with holiday inspired ingredients
- Appreciating my friends with a surprise holiday gift
- Plan quality family time sessions, such as games or movies.
Changing our meals to match our vegan lifestyle is not going to be difficult at all.
I have a lot of help on recipe suggestions from my vegan group and from cookbooks I already have on my shelves.
My husband loves cranberries and as a result I will be fixing weekend treats featuring cranberries and nuts. I have fixed vegan cranberry nut bread in the past and this month it is back on the week end treat menu with other cranberry dishes.
This is a lovely vegan cranberry nut bread that we love having with a cup of coffee.
The recipe comes from 125 Best Vegan Recipes cookbook by Maxine Efferson Chuck and Beth Gurney. Reading my review will give you more information about the cookbook
Cranberry Nut Bread
This bread is just the thing for entertaining with coffee or tea. It also makes a nice holiday gift and freezes very well. Just wrap the loaf tightly in plastic wrap
- 2 1/2 cups all-purpose flour (625 mL)
- 1 tbsp baking powder (15 mL)
- 1/2 tsp salt (2 mL)
- Egg repacer for 1 egg, prepare to package directions (substitued for 1 egg)
- 3/4 cup granualated natural cane sugar of other dry sweetener (175mL)
- 1/4 cups melted soy margarine or vegetable oil (50 mL)
- 1 tsp finely grated orange zest (5 mL)
- 1 1/4 cups vanilla-flavor rice milk or soy milk (300 mL)
- 1/2 cup chopped pecans (125 mL)
- 1/2 cup dried cranberries (125 mL)
Preheat oven to 350 degree F (180 degree C)
9 by 5 inch (1.5 L) loaf pan, greased and floured
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 over 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 3/4 cup (175 mL) coarsely chopped fresh cranberries. Substitute chapped walnuts for pecans
Courtesy of 125 Best Vegan Recipes by Maxine Effenson Chuck and Beth Gurney © 2014 Reprinted with publisher permission.
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