17.Dec.2007 Cranberry Orange Bread

Cranberry Orange Bread

2 cups (240 g) whole-wheat pastry flour
3/4 cups (144 g) raw sugar
1 tablespoon (8 g) arrowroot powder
1/2 teaspoon fine sea salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup plus 2 tablespoons (150 ml) unsweetened soymilk
1/2 cup (120 ml) freshly squeezed orange juice, about 2 medium oranges
Zest of 1 medium orange
2 tablespoons (30 ml) vegetable oil
1 cup (135 g) fresh or frozen cranberries, halved
1/3 cup (36 g) chopped pecans

Preheat oven to 375°F (190°C, or gas mark 5). Lightly coat a 9 x 5 x 3-inch (23 x 13 x 7.5-cm) loaf pan with non-stick cooking spray.
Sift together flour, sugar, arrowroot, salt, baking powder, and baking soda in a large bowl.
Whisk together soymilk, orange juice, zest, and oil.
Pour wet into dry ingredients, stir until just combined.
Fold in cranberries and pecans.
Pour into prepared loaf pan. Bake for 40-45 minutes, or until toothpick comes out clean.
Let cool in pan for a few minutes once taken out of the oven. Remove from pan, let cool on rack.

Yield: 12 slices