December 4th--Advent at ADAFT!

This recipe is good all winter long, and really even in the fall too. As far as I can tell, it tastes exactly like the traditional, non-vegan version. Highly recommended by the Scandinavegan.

Cranberry Orange Nut Bread

from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero

1/2 cup soy milk
1/4 cup fresh orange juice
1/4 cup canola oil
1 cup sugar
1 tsp pure vanilla extract
2 cups flour
1 1/4 tsp baking powder
1/2 tsp tsp baking soda
1/2 tsp salt
1/4 tsp ground allspice (according to Isa and Terry, but I like nutmeg better)
1 TBS grated orange zest
1 cup chopped fresh cranberries (B says it's important to cut them in quarters)
1/2 cup chopped walnuts (pecans are also good)

Preheat the oven to 325ºF. Lightly grease a 9 x 5 loaf pan.

In a large mixing bowl, mix together the soy milk, orange juice, canola oil, sugar and vanilla.

Sift in the flour, baking soda and powder, salt and allspice. Mix until just smooth. The batter will be thicker than a normal cake batter.

Fold in the orange zest, cranberries, and walnuts. Spoon batter into prepared loaf pan.

Bake for about 1 hour. Let the bread cool for 15 minutes before removing it from the pan and inverting onto a cooling rack. Flip it right side up to cool further.