Vegan Cranberry Lemon Quick Bread
A zesty, flavorful cranberry lemon explosion in one easy quick bread. Perfect for the holidays.
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Servings: 16
Calories:
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.
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