Cranberry Poppy Seed Bread (Vegan) |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 8 |
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In response to a request for a wheat free, dairy free, and yeast free Bread. Ingredients:
2 1/2 cups unbleached flour |
3/4 cup unbleached cane sugar |
2 tablespoons poppy seeds |
1 tablespoon baking powder |
3 tablespoons water |
1 tablespoon ener-g egg substitute |
1/3 cup non-hydrogenated margarine |
1 cup soymilk |
1 tablespoon vanilla |
1 cup fresh cranberries or 1 cup frozen cranberries, roughly chopped |
1 tablespoon lemon, zest of |
Directions:
1. Lightly oil (or spray with a light mist of oil) a 9x5x3-inch loaf pan and set aside.
2. In a bowl, place the flour, sugar, poppy seeds, and baking powder, stir well to combine, and set aside.
3. In another bowl, place the water and egg replacer, and whisk vigorously for 1 minute or until very frothy (almost like beaten egg whites).
4. Add the Spectrum Spread and whisk until smooth.
5. Add the soy milk and vanilla, and whisk well to combine.
6. Add the dry ingredients to the wet ingredients and stir until just moistened.
7. Add the remaining ingredients and stir until just combined.
8. Pour the batter into the prepared pan.
9. Bake at 350 degrees for 60-70 minutes or until an inserted toothpick comes out clean.
10. Place the loaf pan on a rack to cool for 10 minutes, remove the loaf from the pan, and cool completely before slicing or storing.
11. Store wrapped in plastic wrap or aluminum foil.
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