It's long time since I have baked a quick bread. The last time I baked a quick bread it was the eggless chocolate chip zucchini bread for my friends and it was a hit. I had used bananas instead of eggs, so the bread tasted more like bananas. That's the only reason I don't like using bananas as an egg substitute because it's flavor will dominate the baked dish. So this time I decided to use flax seed meal as the egg substitute.
What is a Quick Bread?
As the name suggests, "Quick Breads" can be baked quickly, when compared to the traditional yeast breads. Quick breads are leavened with baking powder and/or baking soda, not yeast. So you can mix, bake and enjoy these baked goods in less time. Quick breads can be sweet or savory. One important thing to be noted while baking quick breads is, mixing the wet and dry ingredients only until moistened. Few lumps in the batter is fine, because over-mixing causes the gluten in the flour to develop and the result would be a coarse and tough bread.
Quick breads such as banana, zucchini and cranberry slice and taste best when served a day after baking. Wrap the cooled bread in foil or plastic wrap; leave at room temperature overnight. Use a serrated knife for breads that have fruits and/or nuts. Corn bread and coffee cakes are best served warm. (Source: The Taste of Home Baking Book)
I took inspiration from my sweet potato bread and Starbucks banana bread to put together this vegan cranberry nut bread recipe.
If you tried this Vegan Cranberry Quick Bread recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Vegan Cranberry Quick Bread
Ingredients
- 2 Cups All-Purpose Flour I Used 1 Cup All Purpose Flour And 1 Cup Whole Wheat Pastry Flour
- 1 Cup Cranberries Fresh, Coarsely Chopped
- ¾ Cup Sugar
- ½ Cup Nuts Walnuts or pecans, coarsely chopped
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
- 1 count flax egg
- 1 Teaspoon Grated Orange Zest
- ½ Cup Orange Juice I Used Freshly Squeezed Orange Juice
- ½ Cup Vegetable Oil
Instructions
- Preheat oven to 350F/180C for 15 minutes. Grease and flour a 9x5 inch loaf pan.
- In a large bowl sift together the flour, baking powder and salt. Also add the cranberries, sugar and nuts and combine it thoroughly. Toss the berries in a tablespoon of flour before adding it to the flour mixture. Otherwise the berries will sink to the bottom of the bread.
- Whisk/blend together the flax seed meal and water until white and foamy, set it aside.
- In a small bowl, mix together the flax seed mixture, orange zest, orange juice, and oil.
- Stir the wet ingredients into the dry ingredients and mix until just blended. I felt that the batter was thick, so I added another 2 tablespoons of orange juice. You can also dilute it with water or any type of milk. Do not over-mix. Few lumps should be fine, it would dissolve while baking.
- Pour the batter into the prepared pan and bake for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. I checked mine for doneness around 48 minutes and the toothpick came out clean. I removed the pan out of the oven after 50 minutes.
- Cool the loaf for 15 minutes before removing it from the pan.
- Finish cooling the loaf on a wire rack.
My Notes
- I have tried this recipe with ¼ cup oil and ¼ cup unsweetened applesauce to reduce the fat content. It does yield a denser bread.
- Leave the bread overnight and slice it the next day to get neat slices. This tip I have started following for all my quick breads and it slices beautifully.
Nutrition
Patti says
I followed the recipe and the bread was delicious, not dry at all...but it was all crumbly! Any ideas on where I went wrong?
Thank you
Madhuram says
Maybe it required some more liquid and/or lesser baking time.
honey says
Thanks for the delicious recipe. I used 1 Tbs. of flaxseeds und dried blueberries, cranberries and raspberries and cherries.
The bread was very tasty.
I also used a mixture of dark and white sugars and 1/4 cup dried coconut.
Madhuram says
You're welcome Honey.
Karen S. says
This bread was DELICIOUS! I've already made 4 loaves. The whole family loves it and it disappears fast. I'm looking forward to trying other recipes on this great site. Thank you!
Madhuram says
You're welcome Karen.
dj says
This is my kind of recipe! I replace eggs with flax/water (or skip them altogether suggested by pcrm.org), I reduce the fat and add applesauce. I also reduce the sugar, usually by half, or I either add a little more applesauce or use 1/4 honey. If we didn't care about our wellbeing, we'd just dunk the butter stick right into the sugar (anyone see Meg Ryan in "The Women"), and then deep fry it (state fair fodder). Most recipes reduce the fat, but up the sugar. I don't want heart disease to affect my life, but I also don't want diabetes either --- not to mention the mood swings from a blood sugar rush. Like anything, once you get over the addictions from excessive sugar and fat, everything is so much better.