Cranberry Nut Quick Bread
A simple cranberry bread with a hint of citrus and a buttery crust, perfect for a cozy teatime ritual or a festive winter gathering.
Equipment
- Loaf pan (8 × 4-inch / 20 × 10-cm), Large bowl, Medium bowl, Whisk, Wire rack
Ingrediënten
- Nonstick cooking spray
- 1 cup 120 g whole wheat pastry flour
- ½ cup 60 g cornmeal
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup 120 ml vanilla soy or other nondairy milk
- ¼ cup 60 g nondairy sour cream or vanilla soy yogurt
- 2 tablespoons 30 ml canola oil
- ¾ cup 144 g raw sugar
- 2 teaspoons pure orange extract
- 1 teaspoon pure vanilla extract
- 1 cup 63 g fresh or frozen cranberries
- ½ cup 56 g chopped pecans
Instructies
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
- In a large bowl, whisk together the whole wheat pastry flour, cornmeal, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the nondairy milk, sour cream (or yogurt), canola oil, raw sugar, orange extract, and vanilla extract.
- Fold the wet ingredients into the dry ingredients, being careful not to overmix.
- Gently fold in the cranberries and pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack.
- Let cool completely before slicing or storing.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy with a cup of hot tea or mulled cider. For extra indulgence, spread a slice with dairy-free butter or a light orange glaze.
Wine Advice:
Pair with a sparkling rosé or a lightly spiced white wine, such as Gewürztraminer, to complement the cranberry and citrus flavors.
Nutritional Information
Calories: 220 kcal | Carbohydrates: 35 g | Protein: 4 g | Fat: 8 g | Fiber: 3 g | Sugar: 14 g | Salt: 0.4 g
