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Cranberry Nut Bread

Yield8 Servings

This richly colored bread, with its tangy, sweet flavor, will brighten any holiday meal.

Cranberry Nut bread

 ½ cup whole wheat flour
 1 ½ cups unbleached white flour
 1 cup sugar
 1 ½ teaspoons baking powder
 1 teaspoon baking soda
 1 ½ teaspoons dry egg replacer (see Note)
 1 teaspoon salt
 1 tablespoon grated orange rind
 ¾ cup orange juice
 2 tablespoons vegan (or dairy) butter, at room temperature
 1 cup fresh whole cranberries
 ½ cup chopped pecans or walnuts

Preheat oven to 350ᵒ F.


Combine flours, sugar, baking powder, baking soda, dry egg replacer, and salt in a medium-sized bowl. Stir to mix well.


Add orange rind, orange juice, and butter. Mix thoroughly.


Fold in cranberries and pecans or walnuts. Batter will be thick.


Turn into a buttered 9 x 5-inch loaf pan. Bake for about 1 hour. Let cool 10 minutes in pan, then remove from pan and place on a wire rack. Let cool completely before slicing.

Note: This recipe was prepared using a popular product, Ener-G Egg Replacer. This boxed dry mix is available online.

Nutrition Facts

Servings 8