Guest guest Posted December 14, 2000 Report Share Posted December 14, 2000 * 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. Quote Link to comment Share on other sites More sharing options...
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