Let’s kick off the holiday season a little early! I’m in the mood to start giving gifts, and this vegan cranberry lemon quick bread is for you. xoxo
This is my holiday go to bread. I love making it for my neighbors, and giving it as an additional hostess gift. I only have four of these pretty little festive mini bread pans left because I’ve given the rest away. So this year, I’m wrapping the mini bread in parchment paper and adorning them with pretty ribbon.
You’re going to love this quick bread. The fresh cranberries and the lemon zest are so bright and tangy. Every bite brings a smile to my face. Imagine how awesome it would be to combine cold, fluffy, white snow with sunshine and temperatures in the low 80s. That’s what this bread tastes like. The cranberries are the snow and the lemons bring the summer.
Winter Cranberries
Sunny Lemon
This is the first time I’ve tried making it vegan and I’m happy to report, it tastes the same as it did when I used eggs in the mix!! Woot-woot!! Just one more reason to love this bread. That, and it’s quick – like, you only need one bowl. It just keeps getting better and better, doesn’t it? It’s my gift to you, remember? It’s supposed to make you happy.
So bring your face close to the screen, close your eyes, and take a whiff. Can you smell the heavenly aroma of the lemons and cranberries? My kitchen smells amazing! But the taste, that’s what we need to talk about. Oh. My. Goodness. The texture is dense, a little chewy, but soft, like a quick bread should be. The bread is lightly sweet with a burst of tangy cranberry and lemon in every bite. This is the kind of thing that you should eat for breakfast, then have later with tea, and then again for a goodnight treat.
Whip up a batch and try it for yourself. If you don’t have mini bread pans then make one gigantic loaf. I’m nibbling on a piece right now. It’s perfect with a hot mug of coffee on a cold, gray morning such as this.
It’s so exciting to be entering a new flavor phase. October and November were all about pumpkin spice, and as much as I love it, I’m ready for a change. December means cranberries, peppermint, citrus fruit, and gingerbread. Get ready for a month of jolly!
Vegan Cranberry Lemon Quick Bread
Ingredients
- 2 cups of flour
- ¾ of a cup of sugar
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- ½ teaspoon of baking soda
- ¾ of a cup of lemonade
- 1 tablespoon of fresh lemon zest
- 2 tablespoons of vegetable shortening
- ¼ cup of applesauce + 2 teaspoons of baking powder mixed together well
- 1 and ½ cups of fresh cranberries – coarsely chopped
Instructions
- Preheat the oven to 350° and grease a 9 x 5 inch loaf, or mini bread pans if you have them.
- Whisk the dry ingredients together in a large mixing bowl. Stir in the lemonade, lemon zest, shortening, apple sauce mixture, and cranberries. Mix until well combined. Fold the mixture into the bread pan, ¾ of the way full. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean. If you make mini loaves check them for doneness at 40 minutes.
- Cool completely on a wire rack.
- You can also add ¾ of a cup of chopped nuts to the mix if desired.
Miriam F Weiss says
Can you use gluten free flour in this recipe? Such as Bob's baking mix or some other?
Linda & Alex says
Hi Miriam, we haven't made it with GF flour. You could try an all-purpose GF flour, but we can't guarantee that it will turn out the same a this bread.
Linda says
Have you tried freezing these, or do you think they would freeze well?
Linda Meyer says
Hi Linda, yes, you can definitely freeze them. Just make sure that they're in a freezer safe container. Freeze up to 3 months.
Linda Hestand says
Thank you so much, Linda! Making them for Christmas gifts!
Linda Meyer says
You're more than welcome, Linda! They make a great gift. 🙂
snoCook says
I zested a whole, large lemon which yielded about 1-1/2 Tbsp, and used all of it. Instead of lemonade, I juiced my now zested lemon and addd the 2 Tbsp of juice to 3/4 cup water; I also added an extra 2 Tbsp of sugar.
Finally, I used whole fresh cranberries without chopping. The result was one of the best quick breads ever, so thanks.
How do you mix in the shortening, since it is solid at room temperature? Do you cut it in with a pastry cutter, like for a pie crust? I used warm water to make my lemonade substitue and mixed that with the shortening to make it easier to mix into the dry ingredients, which seemed to work ok.
Linda Meyer says
Hi! We're happy you liked it. 🙂 The shortening should be soft enough at room temperature to mix in well with the rest of the ingredients.
Maureen Jaeckel says
Just use avocado oil
Linda Meyer says
Hi Maureen, this is an oil-free recipe for our readers who don't cook with oil. It turned out perfectly moist without oil. Thanks for your suggestion.
Trish says
Hi there, this looks super yum! Can I sub anything else for the veg shortening? I've never used this so I'm a little hesitant buying a can and having to toss the rest out. I will if I have to though as I kinda need this loaf in my belly 😉
Linda Meyer says
Hi Trish! You could try coconut oil. This is a recipe that has been in my family for decades and I always use shortening, but I think I'll try it with coconut oil the next time I make it. Let me know how it turns out. 🙂