It’s the new year, and you know what that means: resolutions to eat a 100% clean diet, cut out all sugar and gluten, and exercise 10 times a week.
Except for me. I’ve never made New Years’ Resolutions for a few reasons. First, I never kept them because they were overly idealistic, like eat healthy every day for the rest of my life. Second, it seems arbitrary to start something important just because it’s January 1st. If you really care about changing something in your life (i.e., quitting cocaine), you’ll change it when you’re fully ready to change it. You might be ready to get clean on February 2nd, but if you follow the New Years Resolution hype, you won’t actually quit snorting cocaine for another 11 months. And that’s just a lot of unnecessary cocaine.
I guess my point is that since I don’t make New Years resolutions (but do set big picture goals that I’d like to work on), I’m going to continue baking and eating desserts while everyone else goes on a juice cleanse. I actually baked this on cranberry lemon loaf on New Year’s Day because there’s no better way to recover from a hangover than with sugar. At least that’s what 9 out of 10 unlicensed medical professionals say.
I like this loaf because it’s soft and moist in texture and the flavor is a nice balance between sweet and tangy. You can omit the sugary glaze on top if you’re trying to cut back on sugar. It’ll still be cute. I adapted this recipe from Gabrielle at Eat Drink Shrink. Find her original recipe here!
I hope you’re all having a great new year so far! Sorry for bashing New Years’ Resolutions. I hope you stick to yours!
Cranberry Lemon Loaf
3/4 cups spelt flour (can substitute all-purpose flour)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup Earth Balance vegan butter, softened
- 1/2 cup organic sugar
Heaping 1 1/2 tablespoons lemon zest
1/2 cup almond milk mixed with 1 teaspoon lemon juice
2 1/2 tablespoons lemon juice
1 teaspoon vanilla extract
2 flax eggs
- 1 ripe banana, mashed
1 1/2 cups fresh or defrosted frozen cranberries
- Sugar Glaze (recipe below)
- Preheat oven to 350°F. Line a standard 9×5 loaf pan with parchment paper or grease and flour a loaf pan.
- Combine the dry ingredients (flours through salt) in a medium bowl and mix well.
- In a large bowl, whisk the softened butter using an electric mixer. Add in the sugar through the vanilla and beat just until well incorporated.
- Switch to a whisk and add the flax eggs to the wet mixture.
- Gradually incorporate the dry ingredients into the wet mixture, whisking to combine. If the mixture gets to heavy to whisk, switch to a wooden spoon.
- Fold in the the mashed banana and cranberries.
- Transfer mixture to the prepared loaf pan. Bake in the oven for approximately 35-40 minutes. Bread will be done when a toothpick inserted in the center comes out clean.
- Let cool on a wire rack for 20 minutes before removing from pan. Once completely cooled, pour sugar glaze on top.
1 1/2 cups powdered sugar
2-3 tablespoons almond milk
Juice of 1/2 of a lemon
- Pour sugar into a bowl. Gradually add almond milk and beat with a whisk until you achieve your desired consistency. Add more liquid for a thinner glaze.