I Should Probably Be Studying For Finals Cranberry Clementine Pecan Bread

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!

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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,

Sydney

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