Vegan Cranberry Christmas Loaf (Sugarfree)

The festive season brings in heaps of colourful looking baked food in the market. I love looking through all the goodies on offer even though I can’t have very much of it. One of the things I liked was a very colourful and tempting Christmas themed bread. However, all the ingredients and other additives made me wonder how, one could possibly gift or eat it with a clear conscience and body! This 7 ingredient cranberry loaf is sweetened with birch Xylitol and has a mild tartness from the lime juice. It not only looks colourful but actually tastes delicious too! My loaf “disappeared” under 2 days, but would probably last longer if individual slices were wrapped in cling wrap and frozen.

INGREDIENTS – 

Self Raising Flour – 2 cups
Dried Cranberries – 3/4 to 1 cup
Xylitol – 2/3 cup
Light Oil – 2 tablespoons
Soy Milk – 1/2 cup
Flax Egg – 1 (1 tablespoon Flax Seed Powder + 3 tablespoons Water)
Lime Juice – 1 tablespoon

DIRECTIONS – 

Pre-heat oven to 175 degrees Celsius.
Spray a loaf pan with nonstick spray.
Make the flax egg in a small bowl and set aside.
Mix flour, Xylitol and cranberries in a large mixing bowl.
Add lime juice, oil and soy milk to the flax seed egg and whisk until smooth.
Mix the liquid mix into the dry mix and whisk well.
Pour the batter into the prepared loaf pan.
Bake at 165 degrees Celsius for an hour. Check with a skewer if cooked.
Cool in the pan for 15 minutes before inverting on a cooling rack.
Cool completely before slicing.

NOTES – 

Chopped apricots, sultanas, figs or dried dates would work equally well in place of cranberries.

Happy baking!