Vegan, Gluten-free Cranberry Pecan Loaf


Original recipe here. Thank you to my cousin Bridie for the gluten-free conversion.


Ingredients

  • 3/4 c brown rice flour
  • 3/4 c arrowroot/tapioca flour
  • 1/2 c cornstarch
  • 2 t xanthan gum
  • 1 c cornmeal
  • 1 1/2 t salt
  • 1 1/2 t baking powder
  • 1/2 c margarine
  • 1/2 c sugar
  • 2 eggs worth of egg replacer
  • 1 1/4 c "buttermilk" (vanilla soy milk with 2t vinegar)
  • 1/2 c maple syrup/honey
  • 1 1/2 t vanilla extract
  • 3/4 c chopped pecans
  • 1 heaping cup to 1 1/2 cups fresh cranberries

Directions

  1. Preheat oven to 350 and lightly grease loaf pan(s) (I used two small loaf pans, recipe fills one regular-sized pan).
  2. Cream butter with sugar, then add eggs, vanilla, syrup and buttermilk.
  3. Combine dry ingredients together (except pecans) and add to wet ingredients and mix until smooth. Fold in pecans and cranberries.
  4. Spoon into loaf pan(s) and bake. One loaf bakes for approximately 90 minutes. Two smaller loaves baked for about 55 minutes. Test with a toothpick.
  5. Once out of the oven, knife around the edges and then remove from pans once they're mostly cool.

See photos of the first successful trial here