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Home » Food, Kids and Allergies

Egg-free cranberry bread

Submitted by on Sunday, 23 November 2008 No Comment
I know: It's not Friday.

But I wanted to post a little extra something for my egg-allergic friends at Thanksgiving. Wish I could give you pumpkin pie, but I can't. The best recipe I've found -- no tofu involved -- is in Rosemarie Emro's "Bakin' Without Eggs," which means it's copyrighted and I'm not going to rip her off. You'll have to buy the book to get it, but you should anyway. Really, it's worth every dime. She also does amazing things with cheesecake that several bakers swore to me could never be done without egg.

So I hope you'll accept a cranberry bread recipe instead with my apologies. It's adapted from the one that's appeared for years on the back of Ocean Spray cranberry bags. There are a ton more recipes on the company's Web site, too, that I'm dying to play with.

I made the egg-free translation easy on this, going with the yeast replacement I used in my early days of learning to bake egg-free. That system works particularly well on muffins and sweet breads, plus has the added advantage of being an easy-to-find ingredient.

This bread is super-moist, considering how little fat it has in it -- only two tablespoons of oil once the egg is removed. It doesn't taste overly sweet either, considering that it has a cup of sugar. And it's super-easy to make -- no mixer required.

The original used orange peel, which I left out due to laziness and the Big Guy "ick" factor, and nuts, which I left out due to allergies.

I know what I'm having for breakfast this week. If you like this recipe as much as I do, then stock up on cranberries now and toss the bag, as-ins, in the freezer. You'll be good to go until the season rolls around next year.
  • 2 c. flour
  • 1 c. sugar
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 3/4 cup orange juice
  • 2 tbl. cooking oil
  • 1 tsp. yeast dissolved in 1/4 c. water and cooled
  • 1 1/2 cups fresh or frozen cranberries, coarsely chopped. I used a food processor

DIRECTIONS:

Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.

Mix flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and yeast mixture. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely.

Copyright 2008 Debra Legg. All rights reserved.

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