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    You are in: Home / Recipes / Cranberry Poppy Seed Bread (Vegan) Recipe
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    Cranberry Poppy Seed Bread (Vegan)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    5 mins

    1 hrs 10 mins

    Tish's Note:

    In response to a request for a wheat free, dairy free, and yeast free Bread.

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    Ingredients:

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      Lightly oil (or spray with a light mist of oil) a 9x5x3-inch loaf pan and set aside.
    2. 2
      In a bowl, place the flour, sugar, poppy seeds, and baking powder, stir well to combine, and set aside.
    3. 3
      In another bowl, place the water and egg replacer, and whisk vigorously for 1 minute or until very frothy (almost like beaten egg whites).
    4. 4
      Add the Spectrum Spread and whisk until smooth.
    5. 5
      Add the soy milk and vanilla, and whisk well to combine.
    6. 6
      Add the dry ingredients to the wet ingredients and stir until just moistened.
    7. 7
      Add the remaining ingredients and stir until just combined.
    8. 8
      Pour the batter into the prepared pan.
    9. 9
      Bake at 350 degrees for 60-70 minutes or until an inserted toothpick comes out clean.
    10. 10
      Place the loaf pan on a rack to cool for 10 minutes, remove the loaf from the pan, and cool completely before slicing or storing.
    11. 11
      Store wrapped in plastic wrap or aluminum foil.

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    Nutritional Facts for Cranberry Poppy Seed Bread (Vegan)

    Serving Size: 1 (900 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2030.2
     
    Calories from Fat 142
    99%
    Total Fat 15.7 g
    24%
    Saturated Fat 1.9 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 1238.2 mg
    51%
    Total Carbohydrate 422.2 g
    140%
    Dietary Fiber 18.4 g
    73%
    Sugars 160.0 g
    640%
    Protein 46.9 g
    93%

    The following items or measurements are not included:

    Ener-G Egg Substitute

    non-hydrogenated margarine

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