Cranberry Nut Bread

• 2 1/2 cups (625 ml) all-purpose flour
• 1 tbsp (15 ml) baking powder
• 1/2 tsp (2 ml) salt
• Egg replacer for 1 egg, prepared according to package directions
• 3/4 cup (175 ml) granulated natural cane sugar or other dry sweetener
• 1/4 cup (50 ml) melted soy margarine or vegetable oil
• 1 tsp (5 ml) finely grated orange zest
• 1 1/4 cups (300 ml) vanilla-flavor rice milk or soy milk
• 1/2 cup (125 ml) chopped pecans
• 1/2 cup (125 ml) dried cranberries
• 9-by 5-inch (1.5 l) loaf pan, greased and floured

1. Preheat oven to 350F (180C).
2. In a large bowl, sift together flour, baking powder and salt.
3. In a separate bowl, whisk together egg replacer, sugar, margarine and orange zest.
4. Add rice milk and mix well.
5. Add liquid mixture to flour mixture and stir vigorously for 1 minute or until smooth.
6. Stir in pecans and dried cranberries.
7. Scrape batter into prepared pan, smoothing top.
8. Bake in preheated oven for 50 to 55 minutes or until a tester inserted in the center comes out clean.
9. Let cool in pan on a rack for 20 minutes.
10. Transfer to rack and let cool completely.
11. Variations:
12. If you like tangy flavors, replace the dried cranberries with 3/4 cup (175 ml) coarsely chopped fresh cranberries.
13. Substitute chopped walnuts for the pecans.

flour, baking powder, salt, egg, sugar, soy margarine, orange zest, vanillaflavor rice milk, pecans, cranberries, loaf pan

Taken from www.cookstr.com/recipes/cranberry-nut-bread (may not work)