Cranberry Pomegranate Sauce Sticky Bread
"A super-moist bread with plenty of sweet and tangy flavors + it's vegan."
Notes*if your cranberry sauce is watery, either strain it or reduce other liquid in the recipe.
inspired by ohmyveggies.com
Makes3 mini loaves
Preparation Time15 min
Cooking Time35 min
Cooking Vessel Size3 x 5.75 inches mini loaf pans
Ingredients
- 2 tablespoons ground flax seeds (or use regular eggs)
- 5 tablespoons warm water (omit if using regular eggs)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup granulated sugar
- 1/3 cup coconut milk
- 1/3 cup unsweetened apple sauce (option to use coconut oil here)
- 1/2 tablespoon Fiori di Sicilia (my secret ingredient available here) or 1 tsp vanilla + 1 tsp orange zest
- 1 cup pomegranate cranberry sauce (recipe above or use your own)
Instructions
-
Preheat oven to 350F.
-
Combine the ground flax and water in a small bowl to create your flax eggs; set aside for about 15 minutes until the water and flax create an egg-like mixture.
-
Add the flours, cinnamon, baking soda, and salt to a medium mixing bowl. Whisk to combine.
-
In another medium mixing bowl, whisk the coconut milk into the sugar until creamed.
-
Add the applesauce, mix into the sugar mixture.
-
Stir in the flax eggs and extract, then pour the wet ingredients into the dry ingredients and stir until just combined.
-
Fold in ? of the cranberry sauce so that it creates ribbons of cranberry.
-
Spray 3 mini loaf pans (3 x 5.75 inches) with oil. Divide the mixture into the pans.
-
Take the remaining ? of cranberry sauce and scatter dollops of sauce across the top of each bread.
-
Bake for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
-
Cool and slice.
-
This bread is super moist. I love to slice it for breakfast, put it under the broiler for a few minutes and add a little butter. Crispy top + moist interior = yum! Or top it with a scoop of vanilla ice cream!
