Vegan Cranberry Quick Bread – A sweet and tangy quick bread that makes use of leftover cranberry sauce from the holidays.
If you read my post from yesterday, you know I have lots of cranberry sauce leftover from Thanksgiving. I forgot to serve the DOUBLE BATCH of delicious Maple Cinnamon Cranberry Pear Sauce that I made for our annual neighborhood Thanksgiving Eve Potluck. Oops! I guess that’s what I get for opening the bottle of wine a bit early.
It’s a good thing I had tons of cranberry sauce left because this Cranberry Quick Bread recipe, my dear friends, was a labor of love. Like they say, the third time is a charm! I rarely tweak recipes this many times. If it doesn’t work out once, I may try a second time, but after that, I throw in the towel. However, even the first two attempts at this bread were so yummy that I knew I had to forge on to get the texture right too.
My problem is that I tried to make it so über healthy that I lost the correct consistency along the way. I also had the temperature set too high, so the outside was done before the middle. (Pic above is version one that had a yummy streusel topping…sadly, the streusel was super crunchy and the inside was too crumbly to cut into slices….very tasty though!)
I don’t usually cook/bake with much fat or sugar, but I couldn’t make this Cranberry Quick Bread work without it. But, this recipe uses leftover cranberry sauce. And I’m guessing if you have leftover cranberry sauce that means it’s a holiday, so why not treat yourself once in awhile, right? I mean, my philosophy has always been to eat the healthiest I can wherever I am so that I don’t feel so guilty if I do want to indulge in a sweet treat every so often. It’s the freaking holidays, live a little! (And, yes, I’m drinking wine as I write this!).
I’ll be honest though, compared to most baked goods you will find in the Standard American Diet, I still think this ranks right up there among the healthier versions. You won’t be finding any dairy or eggs in this sweet and tangy bread and, ultimately, I ditched the streusel topping. If i’m being completely transparent, I have to give a huge shout out to some of my vegan foodie friends who helped me work through the egg replacement dilemma that was making my bread so crumbly….delicious, yet crumbly.
Here is version 3…a sweet, tangy, moist quick bread perfect with your morning coffee, your afternoon tea, your evening wine or cocktail….or just because.
Side note: This has nothing to do with food. Who else just LOVES Christmastime? We have both our trees put up now and I’m just in love with them every year. Our family room tree is an all sports tree. The hubs is a football coach and all around sports lover, so, yes, we have enough sports related ornaments to fill one full tree. Our front room tree…the one in the picture window…is full of ornaments that tell our story. Ornaments from the hubs and my childhood, from our high school and college days (I have one of a nurse when I was in nursing school! I’ll let you in on a little secret…I am NOT a nurse! LOL!), personalized ornaments of our growing family, ornaments from every vacation, from each our kids’ first Christmases, ornaments that represent what each of us was interested in in any particular year, etc. I just love it! I could sit and stare at it all day! LOVE!
Vegan Cranberry Quick Bread
I hope you love this Cranberry Quick Bread as much as we do. If you try it, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
Vegan Cranberry Quick Bread
- 2 tbsp chia seeds (or flaxmeal)
- 6 tbsp warm water
- 1 ½ cup all purpose flour
- 1 cup leftover cranberry sauce (I used Maple Cinnamon Cranberry Pear Sauce)
- ⅔ cup coconut sugar (you can sub white sugar for lighter colored bread)
- ½ cup coconut oil , melted
- 2 tsp baking powder
- 1 tsp vanilla
- 1 tsp baking soda
- ½ tsp salt
- Preheat oven to 325 degrees F.
- Line a loaf pan with parchment paper or spray lightly with cooking spray.
- Mix chia seeds and water in a small bowl and set aside.
- Combine cranberry sauce and baking powder in a large bowl and whisk.
- Add sugar, melted coconut oil and vanilla to the cranberry sauce mixture.
- In a medium bowl, whisk flour, baking soda and salt.
- Add the dry ingredients to the wet ingredients, a little at a time, until fully incorporated.
- Scrape mixture into the lined/sprayed loaf pan.
- Bake for 65-80 minutes until a toothpick inserted in the center comes out clean. (All ovens vary, so keep on eye on it).
- Let cool in the pan on a wire rack for 10 minutes.
- Take bread out of pan and continue to completely cool on wire rack before slicing.
More Delicious Vegan Baked Treats to Love: