Yes, I probably should be studying for finals…but I decided to bake this bread instead! And boy was it worth it. The perfect amount of sweet and tart. I made it vegan too, thanks to flax egg and coconut oil substitutes, and I think it gave the bread great flavor that it otherwise wouldn’t have had. I’m looking at you coconut oil!
The fresh and tart cranberries, sweet clementine juice and crunchy pecans make this bread outstanding in both flavor and texture. So what are you waiting for, go bake a loaf! It makes a wonderful snack to munch on when you actually get back to studying for finals. Win-win.
Cranberry Clementine Pecan Bread
Makes one loaf
1 cup of whole wheat flour
1 cup of all purpose flour
2 cups of fresh cranberries
4 clementines, their juice
1 tbsp almond milk
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup coconut oil, melted
1 flax egg (1tbsp flax seed, 3 tbsp water)
3/4 cup of sugar
1/2 cup of chopped pecans
To make this bread, start by heating the oven to 350 degrees and greasing a bread loaf pan. While the oven is preheating, make the flax egg by combining 1 tbsp of flax seed and 3 tbsp of water in a small bowl. Stir and let sit for about 10 minutes until it has thickened and is almost gel-like.
In a large mixing bowl, combine the flour, baking powder, baking soda, pecans and cranberries. In a smaller bowl, combine the clementine juice, almond milk, coconut oil, sugar and flax egg. Then mix the wet ingredients into the dry ingredients. Stir to combine. Note: the mixture will be a little on the dry side, but that’s okay!
Once combined pour the mixture into the loaf pan and bake for about 1 hour. The bread will be golden delicious on the outside when ready. Enjoy!
Geebs is calling my name,