Prep 10 mins
Cook 45 mins
This recipe originally had eggs and butter in it, but I think the vegan version is just as good. Plus it's very low in saturated fat and has no cholesterol. The pumpkin keeps it moist, the cornmeal give it a great texture, and the cranberries are marvelously tart. A great fall dessert. The traditional look is to bake this in a loaf pan but I think it holds together better and has a better texture when baked in a cake pan. Substitutions: You can leave the orange zest out, but it won't be nearly as good! You can also substitute vegetable oil for the canola oil, but it will be less healthy. I think frozen cranberries will work as well as fresh. Just process them like you would the fresh cranberries. Note to reviewers: As I've played with this recipe I've kept upping the cranberries and decreasing the sugar. If anyone tests it with more pumpkin and cranberry and less sugar and it turns out well please let me know.
- 2 cups whole raw cranberries
- 1 1⁄2 cups white flour
- 1⁄4 cup cornmeal
- 3⁄4 cup granulated sugar
- 3⁄8 teaspoon salt
- 1 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 5 tablespoons expeller-pressed canola oil
- 2 teaspoons grated orange zest
- 3 tablespoons water
- Preheat oven to 350 degrees. Lightly coat a 9 inch square (or round) cake pan with vegetable oil spray.
- In the work bowl of a food processor, process the cranberries a few times until approximately quartered (or chop them by hand). Transfer the cranberries to a small bowl.
- Add the dry ingredients (flour, sugar, salt, baking soda and powder, and spices) to the bowl of the food processor and process briefly to blend.
- In a large mixing bowl, mix together the remaining (wet) ingredients. Then add in the dry ingredients and cranberries to the mixing bowl, using the muffin method to combine (e.g., mix as little as possible, leaving the batter airy and light). Scrape the batter into the prepared pan.
- Bake until the bread has shrunk slightly away from the sides of the pan and a tester inserted in the center comes out clean (about 45 minutes, or 55 if using a loaf pan). If you cool it in the pan briefly (for about 5 minutes) it will be easier to remove it from the pan, but do not leave it sitting in the pan too long or it will get soggy on the bottom. Turn onto a rack to cool completely before putting in a airtight container, where it will keep for about 4 days, after which it begins to dry out.
Wow. Had to bake vegan for a friend with allergies. This was really good and easy. I did not do the mashing of the cranberries. I just mix the dry ingredients and added the rest. Then, I gently stir in 2 cups of frozen wild cranberries (much smaller than store bought ones). On top, I put a glaze made of icing sugar and water.
Yummy & moist! Did not have an orange for zest but was still so good! Will definitely try again with the zest. Thank you, paperfreeme, for the recipe!
WONDERFUL! Was looking for low-carb, low fat, low cholesterol desserts and wasn't sure how this one would work without eggs...oh my! It doesn't need them. Very moist, great texture and the taste is delicious, even with the small amount of sugar. I usually substitute half of any oil in a recipe with unsweetened applesauce, but wanted to try this "as is". Am not disappointed! Next time I will try half oil/half applesauce though just to see what it tastes like. Well done on a GREAT recipe! This will be my Christmas food gift to family & friends!