Cranberry Nut Quick Bread
A simple and delicious cranberry bread with a hint of citrus, perfect for teatime or a cozy snack.
Equipment
- Loaf pan (8 × 4-inch / 20 × 10-cm)
- medium bowl
- whisk,
- wire rack
Ingredients
- 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
Instructions
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Lightly coat a loaf pan with nonstick spray.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the milk, sour cream, oil, sugar, and extracts.
- Fold the wet ingredients into the dry ingredients gently, being careful not to overmix.
- Fold in the cranberries and chopped pecans.
- Pour the batter into the prepared loaf pan.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Place the pan on a wire rack for 15 minutes before transferring the bread to the rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:
Perfect with a hot cup of tea or coffee. You can also spread a little dairy-free butter for an extra treat.
Wine Advice:
Pair with a light sparkling wine or a crisp white wine like Sauvignon Blanc for a refreshing contrast to the tart cranberries.
Nutritional Information
Calories: 210 kcal | Carbohydrates: 32 g | Protein: 4 g | Fat: 9 g | Fiber: 3 g | Sugar: 13 g | Salt: 0.4 mg
