Vegan cranberry and walnut bread recipe

Vegan cranberry and walnut bread recipe

This lovely vegan bread recipe is known as ‘Autumn’ bread because it uses seasonal nuts and berries – nothing says chilly days and falling leaves like cranberries and walnuts. It’s more of a sweet bread with all that pumpkin, cinnamon, molasses and maple syrup… it’s almost a cake, in fact! Everyone has their own recipe but here’s a recipe that I’ve spent some time mucking around with, it’s very yummy. Enjoy!

Recipe ingredients

  • ¼ cup of non dairy milk (I use soy)
  • 1 tsp lemon juice
  • 15 oz pumpkin-inna-can
  • ½ cup sugar
  • ½ cup molasses
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • ½ tbsp. ground cinnamon
  • ½ tbsp. ground nutmeg
  • 1 tsp ground cloves
  • 2 tsp ground ginger
  • 2 cups white whole wheat flour (all-purpose works too, but I prefer whole wheat)
  • ½ tsp baking soda
  • ½ cup dried cranberries, plus a bit more for garnishing the finished loaf
  • ½ cup chopped walnuts, plus a bit more for garnishing the finished loaf
  • 1 large sliced apple.

How to make your vegan ‘Autumn’ bread with cranberries, pumkin and walnuts

Start by pre-heating your oven to 175 degrees Celsius (350 Fahrenheit). While you’re waiting for it to warm up, grease a bread tin (about 20 cm).

Beat the non-dairy milk and lemon juice together with a fork, and set the mixture aside.

Cream the pumpkin, sugar, molasses, maple syrup, and vanilla in a large bowl. You’ll probably find yourself tasting as you go!

Mix the spices, flour, baking powder, and baking soda together in a medium-sized bowl.

Pour the dry ingredients into the wet ones, then add the walnuts and cranberries and mix it firmly all together. Once the ingredients are fully mixed, pour half of the batter/dough into the bread tin.

If you have an automatic mixer and haven’t cut your apple yet, do that now. Otherwise, slice by hand… however you slice them, once you’re done arrange them prettily on the batter and pour the rest of the batter over them, so the sliced apples will be sitting somewhere in the middle of the doughy mixture.

Smooth over the top, then as a final touch you can sprinkle a few cranberries and walnuts over the loaf before placing it in the oven.

This bread needs to bake for an hour – you can test it by pushing a fork or toothpick into the centre to see if it comes out clean. If it comes out nice and clean with no fluffy or doughy bits on it, you’re done!

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