This is an easy and tasty recipe for maple cranberry bread, a vegan quick bread with a bright maple flavor and chewy dried cranberries.
Look up and down, left and right… This is not eye aerobic, but knock yourself out, if you like it. Can you see it? Drum roll! New design! I figured out it was about time for an update and how about one that works for real. Imagine you click on a bottom and something actually happens and it is suppose to do exactly that. For nearly two years, I had been making things “better”, but to tell the truth, it had been getting worst every time I laid my hands on it (literally). I needed something new, but still liked the old (somehow, parts of it). Also I didn’t want anything popping up or blinking in front of my face, more simple and easy on the eye. So I asked Katharina from Katharina kocht, for a suggestion because I like her style. She replied fast and referred me to Susanne from Serendipity and JohansenDesign. Susanne also replied very fast and agreed to work with me. What is it about fast replying to emails? Am I the only one with an over floating inbox? However… I went nuts and scanned the whole internet for inspirations, I thought I need to show Susanne what I like, as if she would need that?! Well I’m a very visual person and I guess, I needed this to make sure to stay on my track. How ever I deleted most of them and narrowed it down to still too many and send them to my trusted web designer. Susanne made two proposals and after I told her what I liked, she merged them and made one out of this two. And here we are, many emails later, 1 Big Bite has a new shiny dress. Do you like it? I am so excited about everything, how cool is the recipe page and… It still needs a little TLC but that’s on me. So feel yourself at home and come visit me as often as you like.
maple cranberry bread
It started as it always does, I got an idea and became experimental in the kitchen. I wanted something for my lunch box, something non-dripping and not crumbling into my keyboard. Something to pull out of my bag, if hunger attacks me.
I wanted reduced granulated sugar, no cake, no chocolate (I never thought I would ever say that in my whole life). I didn’t wanted to deal with any jams or smears, it should be tasty on it’s own. And it should be moist, who wants to eat dust? Not me. And at the end I also eliminated eggs and butter, for me just to make it simple and for you if you have allergies, that’s why I skipped nuts this time. So if you give it a shot with gluten-free flour, let me know how it turned out. I am curious!
I used mainly maple syrup as sweetener, this is where the flavor comes from. The dried cranberries bring a little chewiness. You don’t really need to smear butter on it, but I like it with salted butter and also with cream cheese. I like the funky sweet and salty taste of this combination.
- 125ml / ½ cup + 1 tsp. maple syrup (grade b)
- 250 ml / 1 cup + 1 Tbsp. hot water
- 120 g / 4.2 oz. dried cranberries or blueberries
- 125 g / 4.4 oz. all purpose flour, unbleached
- 125 g / 4.4 oz. whole wheat flour
- 50 g / 1.7 oz. granulated sugar
- 2 tsp. baking powder
- ½ tsp. fine sea salt
- Preheat your oven to 160 C / 325 F. Grease your 21 cm / 8.5 inch loaf pan and line the bottom with parchment paper.
- In a medium size bowl add maple syrup, hot water and dried berries. Let soak for 15 minutes.
- Meanwhile add flour, sugar, baking powder and salt to a bigger bowl and stir well.
- Add maple mix to dry ingredients and stir with a whisk to blend.
- Fill batter into prepared loaf pan and bake for 40 minutes. Let cool for 10 minutes before removing from the pan.