Some of my favorite recipes are those that let me beat the clock…where I can preheat the oven, and see if I can finishing mixing the batter before the oven reaches its proper temperature. This Cranberry Bread is that quick to prepare, and that’s especially important during the holidays when none of us has enough time to go around.
Cranberry Bread brings a little extra color to the table during the holidays, and this one is a little sweet, and a little tart at the same time from the hint of citrus. It’s particularly good served with a touch of fruit preserves, and a cup of spiced tea.
Since I bake for non-vegan family members too, this recipe had to earn thumbs up from all corners before finding its way to you. It is really light and fluffy, but here’s the best surprise…it’s also whole grain and has zero added fat. As you know, these are not virtues typical of holiday treats, so you really can feel great about enjoying and sharing this recipe with loved ones.
If you are looking for a healthy gift from the kitchen for a favorite neighbor or special hostess, this lovely Cranberry Bread is perfect. For little multiples, use miniature loaf pans. Oven times will vary, based upon the size and number of pans you use. Just allow the loaves to cool completely, carefully protect each delicious loaf with plastic wrap, and decorate with holiday ribbons.
HOLIDAY CRANBERRY BREAD
2 cups white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup applesauce
1/4 cup brown or raw sugar
zest of one orange
1 teaspoon vanilla extract
1 cup nondairy milk
1 cup fresh cranberries, sliced or roughly chopped
Preheat oven to 350 degrees. Line a standard bread pan with parchment paper, and set aside.
In a large mixing bowl, whisk together flour, baking powder, and baking soda. Add remaining ingredients, and stir until just combined. Transfer batter to prepared pan and bake 35 – 40 minutes.
(Adapted from Happy Herbivore Abroad, by Lindsay Nixon)
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen