Yep, it’s another recipe that has Califia Farms Almond Milk Holiday Nog in it. I really should buy stock in the company considering how much I love their almond milks. This loaf is also loaded with fresh cranberries and toasted walnuts, which make it a very festive holiday bread. The texture is so velvety smooth and just perfect. The other great thing is this isn’t a very sweet bread either, even with the eggnog in it. If you’d prefer it more like a dessert you can add more coconut sugar. I like it just as it is though, because that way I can slather on some nut butter and jam.
Speaking of which. I made Sarah’s (Well and Full) Gingerbread Walnut Butter. OMG it is really good, and I cannot wait to make the other flavors she has on her blog… like Vanilla Cashew and Chai Spiced Almond Butter. How does she dream up these recipes? If you aren’t already following her, then you need to check out her blog. Not only does she have the most amazing food, she also takes such gorgeous pictures too.
So if you make this bread you really need to make one of Sarah’s nut butters, but you also need to pair it with this Maple Cranberry Sauce. The flavors mingle in such a zesty sweet way. The only thing I would do differently next time is to make it in a smaller pan, so it has more height. I used a 9 x 5″, but I think the 8 x 4″ might be better.
Cranberry Eggnog BreadPrint Recipe
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 2 cups white spelt flour or 1 to 1 gluten free flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground Ceylon Cinnamon
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/2 cup plus 1 tablespoon coconut sugar, divided*
- 3/4 cup vegan eggnog (I used Califia Farms Almond Milk Holiday Nog)
- 1 teaspoon pure vanilla extract
- 1 cup fresh cranberries
- 1/3 cup chopped walnuts
Stir flaxseed meal and water in a small bowl; cover and refrigerate for 45 minutes. Remove to counter and preheat oven to 325°F. Lightly coat 9 x 5" loaf pan with non-stick cooking spray or line with parchment paper; set aside.
In a large mixing bowl, whisk the flour baking powder, baking soda, cinnamon, and salt together; set aside. In a small bowl combine 1 tablespoon sugar with the cranberries and walnuts; set aside.
In a medium bowl, whisk coconut oil and the remaining 1/2 cup sugar until combined. Whisk in the eggnog and vanilla until well mixed.
Stir the wet into the dry mixture just until almost combined. Fold in the cranberries and walnuts just until mixed. Do not overmix. Scrape into prepared pan and bake for 55 to 60 minutes, or until tester inserted in the top comes out clean.
Remove pan to a cooling rack for 10 minutes, and then remove the bread to a wire rack to cool completely.
You can add up to 1 cup plus 1 tablespoon sugar if you'd like it sweeter. With half a cup it is truly more like a bread than a cake.