Cranberry Bread & Muffins {Dairy-Free & Egg-Free}

Original Post:  12/04/11

Oh, I love me a good quick bread recipe. Great for breakfast, snacks, and even midnight snacks. ;)

This recipe was inspired by the classic children's book, Cranberry ThanksgivingIt is out of print and sells for only $100+ online, used. I think I'll go buy one now! 

The original recipe calls for raisins, but we leave those out.

The original recipe also calls for egg, but let me tell you about my little experiment. I actually whipped up both an egg version and a no-egg version at the same time. One I made into bread and one I made into muffins. The verdict? They came out pretty much the same, and my hubby couldn't determine the which was which. So this is going to be great for our egg allergy friends.


2 cups flour
1 cup sugar
1.5 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 cup dairy-free margarine
1 beaten egg or 3 tablespoons of applesauce
1 tsp grated orange peel
3/4 cup orange juice
1.5 cups fresh or frozen cranberries, chopped

Combine flour, sugar, baking powder, salt, baking soda in a large bowl. Cut in the butter until mixture is crumbly. I cut mine in with my Kitchen Aid Mixer. Add egg, orange peel, and orange juice all at once; stir just until mixture is evenly moist. Fold in chopped cranberries. I chopped mine in my blender.

Spoon into a greased a loaf pan or muffin tin or a non-stick USA pan. Bake at 350 for 45-50 minutes, or until a toothpick inserted in center comes out clean. Remove from pan. Cool on a wire rack. 

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