Monday, November 19, 2012

Vegan Pumpkin and Cranberry Sauce Bread

I was looking for the recipe of a cake which uses cranberry sauce and I came across a recipe on Taste of Home site. But, it used mayonnaise which I neither have at home nor wanted to use. So, I had this idea of using pumpkin puree in its place and to compensate for the fat in mayonnaise, I used a bit of oil. But, I wouldn't and couldn't call it a cake. It was more of a bread and this could be very easily considered as a weight watcher's cake if you use whole wheat pastry flour. This is not for you if you want to enjoy the rich, buttery, sugary treat. This is for you if you want to eat something sweet and not rich. This tastes great with a cup of coffee or tea.
One Year Back - Homemade Cake Mix
Two Years Back - Coconut Chocolate Rolls/Buns
Adapted from - Taste of Home
All purpose flour - 3 cups
Sugar - 1 cup (Can use up to 1 1/2 cups)
Cranberry sauce - 1 can of 14 Oz (I used whole berry cranberry sauce)
Salt - 1 tsp
Baking Soda - 1 tsp
Oil - 1/4 cup
Pumpkin Puree - 1 cup
Orange juice - 1/3 cup
Orange extract - 1 tsp (Or use about 1 TBSP of orange zest)

Preheat the oven to 350 F. Grease and flour a 10" tube pan with shortening and flour. In a bowl, whisk together flour, salt, baking soda. In another bowl, beat sugar, oil, cranberry sauce till smooth. Add pumpkin puree and orange juice till everything is mixed well. Add orange extract and dump the dry ingredients. Continue to beat at very low speed till no streaks of flour is left. Batter will be very thick. Pour into the prepared pan and bake for 55 - 60 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes and then turn on to the wire rack to cool completely. 

You can make this into two 8 X 4 loaves or about 20 muffins. If you like a sweeter bread, do use 1 1/2 cups. I liked it with this much sugar but my husband and kids felt it was bland. You could add a glaze made with powdered sugar and orange juice to make it pretty.

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