Oh, I love me a good quick bread recipe. Great for breakfast, snacks, and even a midnight treat. And this Cranberry Bread does not disappoint.
This recipe was inspired by the classic children’s book, Cranberry Thanksgiving. It’s out of print but sells for the measly price of $100 or more online, used. I think I’ll go buy one now!
Or maybe not.
The original recipe calls for raisins, but we leave those out.
The original recipe also calls for egg, but let me tell you about my little experiment. I actually whipped up both an egg version and a no-egg version at the same time. One I made into bread, and one I made into muffins.
The verdict? They came out pretty much the same, and my hubby couldn’t determine which was which. So this is works well for our egg allergy friends!
DAIRY-FREE, EGG-FREE CRANBERRY BREAD
2 cups flour
1 cup sugar
1.5 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 cup dairy-free margarine
1 beaten egg or 3 tablespoons of applesauce
1 tsp grated orange peel
3/4 cup orange juice
1.5 cups fresh or frozen cranberries, chopped
Combine flour, sugar, baking powder, salt, baking soda in a large bowl. Cut in the butter until mixture is crumbly. I cut mine in with my Kitchen Aid Mixer (affiliate). Combine egg, orange peel, and orange juice in a separate bowl. Add the wet mixture into the dry mixture and stir just until mixture is evenly moist. Fold in chopped cranberries. I chopped mine in my blender (affiliate).
Spoon into a greased a loaf pan or muffin tin or a non-stick USA pan (affiliate). Bake at 350. Bread loaves bake for about 45-50 minutes. Muffins bake for about 20-25 minutes. To test done-ness, insert a toothpick into the center until it comes out clean. Remove from pan and let cool on a wire rack.
Original Post: 12/04/11