Cranberry Bread

Ever since the success of the cranberry apple sauce on Thanksgiving, I've been thinking what else I could make with fresh cranberries. Maybe it's my New England upbringing, but I just love the flavor of those tart berries. So, though I've been adding them to pies, sorbets, galettes, etc. . . . this weekend, decided to go back to basics and try a good old-fashioned cranberry bread . . . but a healthier, vegan version, of course. So here's what I came up with:

Cranberry Bread
I love the flavor of the tart berries in this slightly sweet bread. We love to dip it in yogurt for breakfast.

2 cups whole wheat pastry or unbleached white flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Pinch cardamom
Grated peel of 1 orange (optional)
3/4 cup nondairy milk
1 tablespoon vinegar (I used blood orange champagne vinegar but apple cider vinegar is fine)
1/4 cup oil
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 cups fresh (or thawed frozen) cranberries
1/2 cup chopped walnuts

Preheat oven to 350. Oil a loaf pan. Whisk flour, baking powder, baking soda, salt, cardommon and orange peel in a medium bowl. In a separate larger bowl, beat milk, vinegar, oil, and sugars together. Gently mix flour mixture into wet mixture. Fold in cranberries and walnuts. Bakin 50 minutes, or until tester inserted in center comes out clean. Cool before slicing.

Makes 1 loaf