Grandmother’s Famous Vegan Cranberry Bread – adapted from Cranberry Thankgiving by Wende and Harry Devlin
2 cups sifted all purpose flour
1 cup sugar
1 ½ tsp baking powder
1 tsp salt
½ tsp baking soda
¼ cup butter/margarine (I use Earth Balance)
1 egg equivalent
1 tsp grated orange peel (optional – I did not use)
¾ cup orange juice
3 cups fresh or frozen cranberries, chopped OR 1 ½ cups cranberries (chopped) and 1 ½ cup raisins
Sift flour, sugar, baking powder, salt, baking soda into a large mixing bowl.
Cut in margarine until mixture is crumbly.
Add egg equivalent (I used EnerG egg replacement powder 1 ½ tsp + 2 Tbsp water), orange peel (if using) and orange juice – Stir until just evenly moist.
Fold in cranberries (and raisins if using).
Scoop batter into greased loaf pan and bake 350 degree over for 1 hour 10 minutes. Check with toothpick that bread in cooked through. Remove from pan and cool on rack.