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!