This recipe is so yummy and fun that mid-November, when I entered the produce section in search of carrots and saw the bags of cranberries that only appear this time of year, I may have done a little hop of joy just thinking about making Cranberry-Orange-Walnut bread. This recipe comes straight from The Veganomicon, and is so perfect that it hasn’t been altered at all, except to double the recipe, because trust me; one loaf will not be enough! (If, for some unfathomable reason, one loaf is enough, give the other away to your neighbors.) As an added bonus, this recipe doesn’t have any rare or unusual ingredients, unless you count the cranberries, of course.
1 cup soy milk
½ cup orange juice (You’ll need one orange for this. Preferably the one you’re zesting.)
½ cup canola oil
2 cups sugar (Buy organic, to be sure it’s vegan.)
2 tsp vanilla extract
4 cups all-purpose flour (I like to substitute ½ the flour with whole wheat flour for added wholesomeness. This recipe can take it, it’s so full of chunks of goodies!)
2 ½ tsp baking powder
1 tsp baking soda
1 tsp salt
½ tsp ground allspice
2 Tbsp grated orange zest (Again, you can use the same orange.)
2 cups chopped fresh cranberries (This is the one tricky part of the recipe. Cranberries like to roll away and onto the floor when you go to chop them. I’ve resorted to cutting each one in half with precision, then roughly chopping them a little more once they have a flat side. Know a better way? Please share it!)
1 cup chopped walnuts
(Before you do anything else, chop the cranberries and zest the orange. The rest is easy.)
Preheat the oven to 325. Lightly grease two 9X5-inch loaf pans. (I use Smart Balance for this.)
In a large mixing bowl, stir together the soy milk, orange juice, canola oil, sugar, and vanilla. (This will smell and taste like a creamsicle. Resist the impulse to drink it.)
Sift in the flour, baking powder, baking soda, salt, and allspice. Mix just until smooth. The batter will be thicker than normal cake batter, so don’t be alarmed!
Fold in the orange zest, cranberries, and walnuts. Spoon the batter into the loaf pans.
Bake for about 1 hour. Let the bread cool for about 15 minutes before inverting it onto a cooling rack. Flip it right side up to cool further