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Ингредиенты
- 2 1/2 c. unbleached flour
- 3/4 c. unbleached cane sugar
- 2 Tbsp. poppy seeds
- 1 Tbsp. baking pwdr
- 3 Tbsp. water
- 1 Tbsp. Ener-G Egg Replacer
- 1/3 c. Spectrum Spread non-hydrogenated margarine
- 1 c. soy lowfat milk
- 1 Tbsp. vanilla
- 1 c. fresh or possibly frzn cranberries roughly minced
- 1 Tbsp. lemon zest
Инструкции
- Lightly oil (or possibly spray with a light mist of oil) a 9- by 5- by 3-inch loaf pan and set aside.
- In a bowl, place the flour, sugar, poppy seeds, and baking pwdr, stir well to combine, and set aside.
- In another bowl, place the water and egg replacer, and whisk vigorously for 1 minute or possibly till very frothy (almost like beaten egg whites). Add in the Spectrum Spread and whisk till smooth. Add in the soy lowfat milk and vanilla, and whisk well to combine.
- Add in the dry ingredients to the wet ingredients and stir till just moistened. Add in the remaining ingredients and stir till just combined.
- Pour the batter into the prepared pan. Bake at 350 degrees for 60 to 70 min or possibly till an inserted toothpick comes out clean. Place the loaf pan on a rack to cold for 10 min, remove the loaf from the pan, and cold completely before slicing or possibly storing. Store wrapped in plastic wrap or possibly aluminum foil.
- This recipe yields one 9- by 5- by 3-inch loaf.
- Yield: 1 loaf
