Cranberry Nut Bread
Ingredients:
1 tsp Minced Orange Peel
1 T water
3/4 C freshly squeezed orange juice with pulp (3-4 oranges)
Egg Replacer equal to 1 egg
2 T vegetable oil
1 tsp Pure Vanilla Extract
2 C flour
3/4 C sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp Ground Nutmeg
1/2 tsp Cinnamon
1 1/2 C coarsely chopped cranberries (start with 2 C whole cranberries, fresh or frozen)
3/4 C chopped pecans
12 half pecans for decoration (optional)
Instructions:
1. Preheat oven to 350°F. Soak Minced Orange Peel in 1 T water for 5 minutes to rehydrate.
2. In a small bowl lightly beat Egg Replacer; add Orange Peel, orange juice, vegetable oil and Pure Vanilla Extract.
3. In a large bowl, mix together flour, sugar, baking powder, salt, baking soda, Nutmeg and Cinnamon.
4. Add wet ingredients to dry and mix until moist. Add cranberries and nuts (except for 12 pecan halves). Divide batter between 2 regular loaf pans greased and floured on the bottoms only (we prefer glass baking pans). Place 4-6 pecan halves evenly atop each loaf.
5. Bake in preheated oven 50-60 minutes, until golden brown and springy to the touch.
6. Remove from oven, cool in pan 8-10 minutes. Remove from pan (run a very thin knife around the outside edge of the bread if you are concerned about the bread sticking). Let cool completely before slicing.