Eggless Cranberry Bread

Delicious tea bread with its almost bread-like texture that can be served in thick buttered slices with a hot cup of tea. It is blended with chunks of ruby red cranberries, candied mixed peel, and toasted almonds. Kids will love this one since my kid does.



  • 4 cups (460 grams) sifted all-purpose flour
  • 1 cup (200 grams) white powdered sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt Zest of one orange or lemon (optional)
  • 2 tsp egg replacer
  • 1/4 cup (4 tablespoons) (56 grams) unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (360 ml) milk
  • 1 cup (120 grams) fresh cranberries, coarsely chopped
  • 1/2 cup (90 grams) candied and chopped mixed peel
  • 1/2 cup (60 grams) toasted almonds, coarsely chopped (can use walnuts or hazelnuts)


  • Butter, or spray with a non-stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.
  • Preheat oven to 350 degrees F (180 degrees C). (Note: if you are using a dark coloured pan reduce the oven temperature to 325 degrees F (160 degrees C).)
  • In a large bowl, whip together the sifted flour, sugar, baking powder, salt, and orange zest.
  • In a separate bowl whisk together the egg replacer, melted butter, vanilla extract and milk.
  • Stir the wet ingredients into the dry ingredients.
  • Mix in the fruit and nuts. (To toast almonds, spread on a baking sheet and place in a 350 degree F (180 degree C) oven for 5-10 minutes until lightly brown. Watch carefully as they can burn easily. Cool before using.)
  • Pour into the prepared pan and bake for about 70 minutes or until a toothpick inserted into the centre of the cake comes out clean.
  • Remove from oven and let cool on a wire rack. Wrap in aluminium foil and store for a few days before serving. It can be frozen. Makes one – 9×5 inch loaf.  The best way to enjoy this bread is to spread a little butter on each slice.

Recipe Contributed By:

Ritu Jain



Time Taken: 80 minutes

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