Vegan Cranberry Quick Bread
This vegan cranberry quick bread is a moist, slightly sweet loaf bursting with tart cranberry flavor. It's perfect for breakfast, a snack, or even dessert. A very simple recipe to bake a quick bread using flax seed meal as an egg substitute.
Ingredients
- 2 Cups All-Purpose Flour I Used 1 Cup All Purpose Flour And 1 Cup Whole Wheat Pastry Flour
- 1 Cup Cranberries Fresh, Coarsely Chopped (I Used Dried Cranberries)
- ¾ Cup Sugar
- ½ Cup Pecans Coarsely chopped (or Walnuts)
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
- 1 count flax egg
- 1 Teaspoon Grated Orange Zest
- ½ Cup Orange Juice I Used Freshly Squeezed Orange Juice
- ½ Cup Vegetable Oil I Used ¼ Cup Canola Oil and ¼ Unsweetened Applesauce
Instructions
- Preheat oven to 350F/180C for 15 minutes. Grease and flour a 9x5 inch loaf pan.
- In a large bowl sift together the flour, baking powder and salt. Also add the cranberries, sugar and nuts and combine it thoroughly. If using dried cranberries, add a tablespoon of flour to the dried berries and stir it well before adding it to the flour mixture. Otherwise all the berries will stick to
- each other and settle at the bottom of the bread.
- Whisk/blend together the flax seed meal and water until white and foamy. I used Magic Bullet to blend it.
- In a small bowl, mix together the flax seed mixture, orange zest, orange juice, oil and applesauce (if using).
- Stir the wet ingredients into the dry ingredients and mix until just blended. I felt that the batter was thick, so I added another 2 tablespoons of orange juice. You can also dilute it with water or any type of milk. Do not over-mix. Few lumps should be fine, it would dissolve while baking.
- Pour the batter into the prepared pan and bake for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. I checked mine for doneness around 48 minutes and the toothpick came out clean. I removed the pan out of the oven after 50 minutes.
- Cool the loaf for 15 minutes before removing it from the pan.
- Finish cooling the loaf on a wire rack.
Notes
- I'm not a patient person when it comes to tasting something I have baked. Also I did not notice the tip about slicing banana/zucchini and cranberry breads the day after baking it, so I sliced it anyway and it did crumble. So be patient because they slice and taste better the next day.
- Everybody liked the taste of the bread, the sweetness was right but it did have a mild raw smell. I'm not sure whether the culprit was the whole wheat pastry flour or the baking time. Even though the time given in the original recipe was 60 minutes, the toothpick came out clean after 48 minutes itself. Maybe I should try using only all purpose flour the next time.
Nutrition
Calories: 323kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 160mg | Potassium: 91mg | Fiber: 2g | Sugar: 19g | Vitamin A: 38IU | Vitamin C: 9mg | Calcium: 64mg | Iron: 2mg
