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.