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VEGAN: Cranberry-Nut Bread

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* Exported from MasterCook II *

 

Cranberry Nut Bread

 

Recipe By : Sweet & Natural/Meredith McCarty

Serving Size : 10 Preparation Time :0:00

Categories : Breads Holidays

Vegan Baking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup whole wheat pastry flour

3/4 cup unbleached white flour

2 teaspoons aluminum-free baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1/4 cup light vegetable oil

1/2 cup pure maple syrup

zest and juice of half an orange, about

1/4 cup

1/4 cup soy milk

1 cup cranberries, sliced in half OR 1/2 cup

fruit-juice sweetened dried cranberries

1/2 cup hazelnuts, toasted, skinned -- coarsely

chopped

ORANGE GLAZE

1/4 cup orange juice

1/4 cup dry or liquid FruitSource, pure maple

syrup or brown rice syrup

 

1. Preheat the oven to 350 degrees F. Line the bottom of a 9 by 5 by

3-inch loaf pan with parchment and oil the sides.

 

2. In a medium bowl, mix the dry ingredients. In a smaller bowl,

whisk together the wet ingredients. Add to dry ingredients and whisk

until combined. Fold in cranberries and nuts. Transfer the batter to

the pan.

 

3. Bake until cake tests done, is quite golden, and pulls away from

the sides of the pan, 40 to 45 minutes.

 

4. To make glaze, bring ingredients to a boil in a small saucepan,

then turn heat to low and simmer until a light syrup forms, 5 to 8

minutes. Whisk occasionally. Only the enzyme-treated brown rice syrup

burns if cooked for more than 5 minutes.

 

5. Allow cake to cool in the pan for 10 minutes, then transfer to a

wire rack. Brush with glaze and allow to cool completely before

serving.

 

Variation: Date-Nut Bread - Substitute chopped date pieces for the

cranberries.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Cranberries are the native American fruit of the late fall

and early winter season.

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