Cranberry Nut Bread Recipe

Name: Cranberry Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups (625 ml) all-purpose flour; 1 tbsp (15 ml) baking powder; 1/2 tsp (2 ml) salt; Egg replacer for 1 egg, prepared according to package directions; 3/4 cup (175 ml) granulated natural cane sugar or other dry sweetener; 1/4 cup (50 ml) melted soy margarine or vegetable oil; 1 tsp (5 ml) finely grated orange zest; 1 1/4 cups (300 ml) vanilla-flavor rice milk or soy milk; 1/2 cup (125 ml) chopped pecans; 1/2 cup (125 ml) dried cranberries; 9-by 5-inch (1.5 l) loaf pan, greased and floured

Servings: persons

2 1/2 cups (625 ml) all-purpose flour
1 tbsp (15 ml) baking powder
1/2 tsp (2 ml) salt
Egg replacer for 1 egg, prepared according to package directions
3/4 cup (175 ml) granulated natural cane sugar or other dry sweetener
1/4 cup (50 ml) melted soy margarine or vegetable oil
1 tsp (5 ml) finely grated orange zest
1 1/4 cups (300 ml) vanilla-flavor rice milk or soy milk
1/2 cup (125 ml) chopped pecans
1/2 cup (125 ml) dried cranberries
9-by 5-inch (1.5 l) loaf pan, greased and floured

1
Preheat oven to 350F (180C).
2
In a large bowl, sift together flour, baking powder and salt.
3
In a separate bowl, whisk together egg replacer, sugar, margarine and orange zest.
4
Add rice milk and mix well.
5
Add liquid mixture to flour mixture and stir vigorously for 1 minute or until smooth.
6
Stir in pecans and dried cranberries.
7
Scrape batter into prepared pan, smoothing top.
8
Bake in preheated oven for 50 to 55 minutes or until a tester inserted in the center comes out clean.
9
Let cool in pan on a rack for 20 minutes.
10
Transfer to rack and let cool completely.
11
Variations:
12
If you like tangy flavors, replace the dried cranberries with 3/4 cup (175 ml) coarsely chopped fresh cranberries.
13
Substitute chopped walnuts for the pecans.

1684

kcal

Calories

Fat

279

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 cups (625 ml) all-purpose flour, 1 tbsp (15 ml) baking powder, 1/2 tsp (2 ml) salt, Egg replacer for 1 egg, prepared according to package directions, and more.

Yes, Cranberry Nut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry Nut Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions