



I am so happy to be posting a recipe. I have been taking photos of recipes and not had time to post. Anyone else having that problem? Oh, wait, maybe because I am trying to get through my to-do lists and preparing for baby #2. Hee hee.





Despite the lack of recipes being posted on my website I have indeed been baking. I have had plenty of energy to continue cooking and baking. My hubby likes that.





When I received my weekly email from Panera , I noticed a delicious recipe that I knew I had to make. We have a mill near where we live that ground up some nice cornmeal in the late fall when I went to one of the farmer’s market located there.





I had already made 2 cornbread recipes that were savory and that came out super delicious. I do not know what it was about this cornmeal but it was so moist and it made for great meals. I could not wait to make this sweet bread.

For some reason it has been easy to locate recipes for ingredients I KNOW I have on hand. Even though I had the hubby try to use items in the fridge before we left for the holidays it was quite impossible for him to finish all the produce.





What produce lasts 3 weeks you ask? Well I still had oranges, fresh cranberries and apples so I knew I could make this bread. It was very quick to prepare and as it baked it made the whole house smell SO wonderful! No need for a candle.

How was the finished product? Well, even though I did not quite know what the original recipe tasted like, the veganized version sure tasted delicious. The husband approved and my neighbor approved too.





I happened to run out of soy sauce that same afternoon and so they let me borrow some of their soy sauce. I, in exchange, gave them half of this loaf, seeing it only made 1 loaf, and my neighbor texted me later ASKING me to send her the recipe. SCORE! Always a good sign eh?





Feel free to make the original recipe but I assure you that the vegan version will not disappoint. I need to go and make more now. 🙂





Vegan Cranberry Orange Cornbread