The most classic way cranberries are used is to make sauce. I actually did make some cranberry sauce separately to use as a spread on this bread and it tasted heavenly together. You could also slice this and toast it with some butter. I typically add orange zest to my cranberry sauce, so I added some to this cornbread as well. The final addition of fresh rosemary makes this bread completely representative of winter in New England. I used fresh cranberries but this would work with dried if that is what you have on hand.
YIELDS
1 loaf
PREP TIME
COOK TIME
TOTAL TIME
- 2 tbsp Bobs Red mail egg replacement
- 1/4 cup water
- 1 cup unsweetened almond milk
- 2 tsp apple cider vinegar
- 5 tbsp melted vegan butter
- 1/2 cup cane sugar
- 1 cup corn meal
- 1 cup whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- pinch sea salt
- 1/2 cup fresh cranberries
- 1 tbsp fresh rosemary
- 2 tsp orange zest
Directions
1. Preheat oven to 350°F.
2. In a small bowl, whisk the egg replacement with the water and set aside.
3. In another small bowl, whisk the almond milk and cider vinegar together and set aside.
4. In a large mixing bowl, add the melted butter and cane sugar and cream together until smooth.
5. Add the milk and egg and whisk until combined.
6. Add the cornmeal, flour, baking soda, cinnamon and salt. Mix well.
7. Stir in the cranberries, fresh rosemary, and orange zest. Set some aside to add on top if you would like.
8. Pour into a lightly greased loaf pan and bake for 40 minutes or until a toothpick comes out clean.
9. Remove from oven and cool on a cooling rack.
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Photo: Lauren Sacerdote
