Cranberry orange sweet bread

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Revision as of 17:38, 10 March 2013 by Robyt (talk | contribs) (Robot: Cosmetic changes)
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This recipe uses some non-standardized (not exact) measurements and can therefore can be adapted to most kitchens that do not have measuring cups or scales. For "one cup", choose a medium-sized drinking vessel, larger than the average Turkish-style tea glass but smaller than a pint glass. Use this one glass to measure anything requiring a cup, and the proportions will be fine. For "teaspoon" and "tablespoon", you can actually add to your taste. A "teaspoon" is generally a smaller-sized dessert spoon, whereas a "tablespoon" is considered larger (perhaps by double).


  • 2 cups flour (unbleached, any type should suffice, although I use wheat flour)
  • 3/4 cup sweetener (raw cane sugar is ok, but I use carob pekmez)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon finely ground salt
  • 1 cup fresh orange juice
  • 1/3 cup vegetable oil
  • 1/2 teaspoon ginger powder or finely ground ginger
  • 2 clementines / mandarine oranges cut into small pieces
  • 1/2 cup dried cranberries


  • Mix all dry ingredients together in a large bowl first.
  • Then slowly mix in wet ingredients.
  • If using pekmez instead of sugar, mix that with the orange juice first.
  • Add clementine pieces and dried cranberries last.
  • Bake on medium heat in an oiled bread or cake pan for 40 - 45 minutes or until ready.

Note: I bake this in an antique Turkish baklava oven, so exact baking times can differ greatly in a modern convection oven.