Cranberry Poppy Seed Bread

Recipe Ingredients

2 1/2 cups	156g / 5.5oz	Unbleached flour
3/4 cup	148g / 5.2oz	Unbleached cane sugar
2 tablespoons	30ml	Poppy seeds
1 tablespoon	15ml	Baking powder
3 tablespoons	45ml	Water
1 tablespoon	15ml	Ener-G Egg Replacer
1/3 cup	65g / 2.3oz	Spectrum Spread non-hydrogenated margarine
1 cup	237ml	Soy milk
1 tablespoon	15ml	Vanilla
1 cup	93g / 3.3oz	Fresh or frozen cranberries - roughly chopped
1 tablespoon	15ml	Lemon zest

Recipe Instructions

Lightly oil (or spray with a light mist of oil) a 9- by 5- by 3-inch loaf pan and set aside.

In a bowl, place the flour, sugar, poppy seeds, and baking powder, stir well to combine, and set aside.

In another bowl, place the water and egg replacer, and whisk vigorously for 1 minute or until very frothy (almost like beaten egg whites). Add the Spectrum Spread and whisk until smooth. Add the soy milk and vanilla, and whisk well to combine.

Add the dry ingredients to the wet ingredients and stir until just moistened. Add the remaining ingredients and stir until just combined.

Pour the batter into the prepared pan. Bake at 350 degrees for 60 to 70 minutes or until an inserted toothpick comes out clean. Place the loaf pan on a rack to cool for 10 minutes, remove the loaf from the pan, and cool completely before slicing or storing. Store wrapped in plastic wrap or aluminum foil.

This recipe yields one 9- by 5- by 3-inch loaf.

Source:
The Vegan Chef at http://www.veganchef.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.