Cranberry Orange Nut Loaf




ingredients: 
  • 1 cup whole wheat flour
  • 3/4 cup unbleached white flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup light vegetable oil
  • 1/2 cup pure maple syrup
  • zest and juice of 1 small or 1/2 large orange
  • 1/4 cup soy or rice beverage (plain or vanilla)
  • 1 cup whole cranberries
  • 1/4 - 1/2 cup walnuts (you decide the amount)
method:

Preheat oven to 350.

Line the bottom of a loaf pan with parchment paper and oil the sides (I use Earth Balance).

Thaw cranberries and slice each one in half. 

In a medium bowl, mix the dry ingredients. In a smaller bowl combine wet ingredients and add to dry. Mix until combined, then fold in cranberries and nuts. 

Transfer batter to pan and bake 40 - 45 minutes, until cake bounces back when pressed with a finger, is quite golden and has pulled away from the sides of the pan a bit.

Transfer to wire rack and let cool. 


Recipe adapted from: Sweet and Natural by Meredith McCarty




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