Remember how I named my kale salad “Cranberry Bread Kale Salad” because in the midst of eating it non-stop for 2 weeks (it was that good) somewhere along the way I realized it tasted like cranberry bread in a bowl? Well here’s the recipe for that cranberry bread. :) A little bit sweet, perfectly moist, it’s wonderful fresh and piping hot out of the oven, but almost even better toasted and slathered with vegan butter or vegan cream cheese, adding the perfect complement of richness. Goes wonderfully served alongside … the cranberry bread salad. :) Perfect combination for a light winter lunch. Umm… is it lunchtime yet?!
We haven’t made this in a few years, and I’m so glad we added it back to the menu.
Full plate on a beautiful table – cranberry bread, modified green bean casserole, mashed potatoes, Field Roast… wine. :)
Cranberry Orange Bread
Adapted from The Fannie Farmer Cookbook to be vegan and a bit healthier, using some whole wheat flour instead of all white.
1 orange
boiling water
2 T vegan butter
1 flax egg (details below)
1 C sugar
1 C cranberries, chopped
1/2 C chopped walnuts
1 C all-purpose flour
1 C white whole wheat flour
1/2 t salt
1 1/2 t baking powder
1/2 t baking soda
1. Preheat oven to 325.
2. Mix 1 T ground flax meal and 3 T water to create 1 flax egg. Set aside.
3. Grate the rind of the orange and set aside.
4. Squeeze out all the juice of the orange into a measuring cup and add enough boiling water to make 3/4 C. Add the butter and stir to melt. Microwave for a few seconds if necessary to fully melt the butter.
5. Add the flax egg and the sugar to a mixing bowl, beat well to combine.
6. Add remaining ingredients, including the orange rind you set aside, to the mixing bowl, and mix well to fully combine.
7. Grease a loaf pan.
8. Spoon batter into pan and bake for 1 hour.
9. Remove from pan and cool on a rack.
Enjoy!!
