Lightly Sweetened Cranberry Walnut Bread

I love quick breads and I’m in love with this lightly sweetened cranberry walnut bread. Also, it’s really pretty and would be perfect for Valentine’s Day! It’s a healthier version of the traditional cranberry bread you are used to. It is meant to be less sugary and it’s also vegan and oil-free! YES! If you would like a sweeter bread, you could up the sugar, but I really love this more tart quick bread. The tartness from the fresh cranberries make this bread so so good. Usually lots of quick breads are high in fat and sugar, but you can actually feel good about eating this yummy bread. I also recommend wrapping this bread up after it has cooled completely and waiting until the next day to cut into and eat. I know it’s hard to wait, but the flavors are so much better the next day and it gets more moist as well.  Go pick up some cranberries before they are out of season! 

Lightly Sweetened Cranberry Walnut Bread

I love quick breads and I’m in love with this lightly sweetened cranberry walnut bread. Also, it’s really pretty and would be perfect for Valentine’s Day! It’s a healthier version of the traditional cranberry bread you are used to. It is meant to be less sugary and it’s also vegan and oil-free! YES! 

Print Recipe

Ingredients

• 1 cup All-Purpose Flour
• 1 cup Whole Wheat Flour
• 1 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp ground cinnamon
• 1 cup unsweetened plain almond milk (or any non-dairy milk)
• 1 Flax Egg (1 Tbsp ground flax + 3 Tbsp water)
• 1/2 cup Pure Cane Sugar
• 1/2 cup Chopped Walnuts
• 2 cups Fresh Cranberries
• 1/4 tsp Salt

Instructions

• Preheat oven to 350 degrees F.
• Lightly grease a 9 x 4 inch loaf pan and set aside.
• Prepare your flax egg by combining 1 Tbsp ground flax with 3 Tbsp water. Stir and allow to sit for 3-5 minutes, until it has a gel-like consistency.
• In a large bowl, mix together flours, baking powder, baking soda, cinnamon, and salt.
• Add the flax egg, non-dairy milk, and sugar. Stir until just combined, don’t overmix.
• Fold in chopped walnuts and cranberries.
• Transfer to greased loaf pan and bake for 50-55 minutes, until golden and a toothpick inserted in the center comes out clean.
• Cool in the pan for 10 minutes and carefully remove bread from the pan and let it continue cooling on a cooling rack. Wait for it to completely cool before cutting into it or wrap it up and put it in a ziploc bag once cooled. Let it sit overnight and cut the following day…if you can wait that long. 
• Enjoy!

Author: valeria.chao

(Recipe adapted from Pickles & Honey)