The time is now to embrace the cranberry! Thanks to its harvest in late September, early October, the cranberry is in abundance this time of year in this region. Stock up, cause in addition to being a terrific addition to baked goods and an important traditional element to any Thanksgiving meal (vegan or otherwise), cranberries are rich in antioxidants, phytochemicals, and boast moderate levels of Vitamin C and fiber. Especially helpful in this cold and flu season.
I’ve gotten tired of the same old nut roll my family always brings to holiday gatherings. This year, I’m offering up a vegan baked concoction of my own (shhh, don’t tell the family!):
Halfway to Fruitcake
Cranberry Nut Bread
– 2 cups unbleached, all-purpose flour
– 1 cup sugar
– 1 1/2 tsp baking powder
– 1 tsp salt
– 1/2 tsp baking soda
– 1/2 cup orange juice
– 1/4 cup apple juice
– 1 tbsp orange zest
– 2 tbsp vegetable shortening
– Half a banana, mashed
– 1 1/2 fresh or frozen cranberries, chopped
– 1/2 cup chopped nuts (more if desired for topping)
– Pre-heat oven to 350 degrees
– Mix together dry ingredients. Stir in orange juice, apple juice, zest, shortening and banana. Mix until blended well. Stir in cranberries and nuts.
– Pour mixture into a well-greased loaf pan. Top with extra nuts if so desired. Bake for 50 – 60 minutes, or until a toothpick comes out clean. – Cool on a rack for 15 minutes.