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Cranberry Nut Bread

2½ cups (625 ml) all-purpose flour
1 tbsp (15 ml) baking powder
½ tsp (2 ml) salt
Egg replacer for 1 egg, prepared according to package directions
¾ cup (175 ml) granulated natural cane sugar or other dry sweetener
¼ cup (50 ml) melted soy margarine or vegetable oil
1 tsp (5 ml) finely grated orange zest
1¼ cups (300 ml) vanilla-flavor rice milk or soy milk
½ cup (125 ml) chopped pecans
½ cup (125 ml) dried cranberries


Preheat oven to 350°F (180°C)

1. In a large bowl, sift together flour, baking powder and salt.

2. In a separate bowl, whisk together egg replacer, sugar, margarine and orange zest. Add rice milk and mix well. Add liquid mixture to flour mixture and stir vigorously for 1 minute or until smooth. Stir in pecans and dried cranberries.

3. Scrape batter into prepared pan, smoothing top. Bake in preheated oven for 50 to 55 minutes or until a tester inserted in the center comes out clean. Let cool in pan on a rack for 20 minutes. Transfer to rack and let cool completely.