I’ve made this bread a couple of times. It’s a rather large portion, and because the bread is rather moist (because of the berries) it does not preserve that long. But you can easily put some of it in the freezer, and save it for a later date. I’ve added both walnuts and hazelnuts last time, as I still had a handfull of hazelnuts from our garden. The walnuts are also from our own tree in the garden 🙂 I wish I could say the cranberries are also from our garden, but alas, the birds have eaten most of those 😉
I also added some dried papaya, but you can easily replace this with some other dried berries or fruits, or leave this out altogether.
Ingredients cranberry bread with nuts and papaya (vegan)
- 1 tbs ground flaxseed
- 3 tbs water
- 1/4 cup vegan butter – melted and cooled
- 1 ts vanille extract
- 1 cup orange juice
- 1 cup soy milk or almond milk
- 4 cups all purpose flour
- 1 cup sugar
- 4 ts baking powder
- 1/2 ts salt
- 2 ts orange zest
- 1 1/2 cup cranberries (fresh or frozen)
- 1 cup nuts, chopped and roasted
- 1/2 cup candied fruit (papaya, raisin, pineapple, …) chopped (optional)
Preheat oven to 180° (350F). Grease a bread loaf pan.
In a small bowl, mix the ground flaxseeds with water, whip it well. Add the wet ingredients: melted butter, vanilla, orange juice and vegan milk.
In another bowl, mingle the dry ingredients: flour, sugar, baking powder, salt and zest.
Mingle the wet ingredients into the dry ingredients, and mix in the fruits and nuts.
Put the batter into the loaf pan and bake for 60-70 minutes.
Inspired by a recipe in this vegan cookbook: The Joy of Vegan baking, by Colleen Patrick Goudreau.
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