- Most Helpful
- Highest Rating
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!
Wow! I made this for a charity bake sale and it was the first to sell out. Even non-vegans loved it - it was moist and the tartness of the cranberries and the orange zest really made this flavourful. Thanks so much!
Very tasty! I used dried cranberries because the grocery store I went to didn't have fresh ones yet. It was not a problem at all. The bread still came out wonderful! Next time I may try using whole wheat flour or maybe half white half wheat. Also, I used a Tbsp of orange juice in place of one of the Tbsp of water. Great flavor and easy to make! Thanks!!!
Delicious! I was glad to find a semi-healthy recipe with pumpkin, because I had some leftover from the Holidays. Because I halfed the recipe, I didn't have a small enough bread pan, so I made muffins. I also added nutmeg and pecans. This recipe was quick and easy. I will make it again!
Wonderful! I have learned to make substitutions with a gluten and dairy allergy, but haven't had much success with eggs. Thank you so much for posting such a delicious egg-free recipe. Texture and taste were both excellent. I used a few dried cranberries and some chopped almonds instead of whole cranberries and of course substituted the flour with brown rice flour and tapioca starch. Will make this recipe again and again.
I need egg-free recipes due to allergies in our family. Everyone loved this one. It worked great with whole wheat flour, adding just a bit more water. I didn't have all the spices on hand, so I used 1/2 C pumpkin pie filling (the flavored kind with all the spices already added) and 1/2 C regular canned pumpkin. Adding a simple cream cheese frosting would be delicious. Good and healthy recipe!!