“This was adapted from a recipe on a bag of Ocean Spray cranberries. 

I like to say I veganized and freed the fat from this recipe!!” – Susie Fricker

1 cup Fresh or Frozen Cranberries, coarsely chopped

½ Cup chopped walnuts

1 tablespoon grated orange peel

1-cup whole-wheat pastry flour

1 cup unbleached flour

1-cup sugar

1-½ teaspoons baking powder

1-teaspoon sea salt

½ teaspoon baking soda

2 tablespoons applesauce

¾ cup orange juice

1 egg-replacer, well beaten; we use a brand called Ener-G Egg-Replacer and it is made of potato starch, tapioca and other ingredients.  It does the trick.

Preheat oven to 350’F (180’C). Generously grease and lightly flour a 9” x 5” x 3” loaf pan. Prepare cranberries, nuts and orange peel. Set aside. In bowl mix together flour, sugar, baking powder, salt, and soda. Add applesauce. Stir in orange juice, egg-replacer, and orange peel mixing just to moisten. Fold in cranberries and nuts and spoon it into the prepared pan.

Bake 30 minutes.  Cover with aluminum foil and bake for another 30 minutes or until wooden pick inserted in center comes out clean.  The aluminum foil prevents over browning. Cool on rack 15 minutes. Remove from pan, cool completely. Wrap and store overnight. Makes 1 delicious loaf.

I usually double or triple the recipe as it is so good for breakfast and as a dessert!