This is the vegan version of a traditional recipe I found a while ago probably from Ocean Spray website.
It's a classic cake for the holidays although it could be eaten anytime.
When I became vegan I didn't think I will be able to bake without using eggs. I read many books about eggs replacement and found the solution!
So here we are...
Ingredients:
Preheat oven to 350ºF and lightly grease a 9 x 5-inch loaf pan.
Mix together flour, baking powder, baking soda, walnuts, cranberries, and raisins in a medium mixing bowl.
In a food processor, mix banana, applesauce, oil, orange peel, and orange juice. Mix until well blended.
Combine dry and wet ingredients. Add almond milk. Stir without overdoing it. Spread evenly in loaf pan.
Depending on your oven, bake for 50 minutes to one hour, or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight.
Makes 1 loaf (16 slices).
Enjoy!
It's a classic cake for the holidays although it could be eaten anytime.
When I became vegan I didn't think I will be able to bake without using eggs. I read many books about eggs replacement and found the solution!
So here we are...
Ingredients:
- 2 cups whole wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 cups chopped walnuts
- 1 cup cranberries
- 1 cup raisins
- 1 banana
- 1/2 cup applesauce
- 2 TB organic canola oil (or any neutral oil) or vegan butter
- orange peel
- 3/4 cup orange juice
- 1/2 cup almond milk (or any other non-dairy milk)
- add sugar to your taste (banana is sweet enough for me)
Preheat oven to 350ºF and lightly grease a 9 x 5-inch loaf pan.
Mix together flour, baking powder, baking soda, walnuts, cranberries, and raisins in a medium mixing bowl.
In a food processor, mix banana, applesauce, oil, orange peel, and orange juice. Mix until well blended.
Combine dry and wet ingredients. Add almond milk. Stir without overdoing it. Spread evenly in loaf pan.
Depending on your oven, bake for 50 minutes to one hour, or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight.
Makes 1 loaf (16 slices).
Enjoy!
 |
| Classic Cranberry Nut Bread |
 |
| Classic Cranberry Nut Bread |
 |
| Classic Cranberry Nut Bread |
