Orange-Pineapple Pecan Bread
1 egg substitute (Ener-G or Eggless Binder)
1 cup sugar
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegan buttery spread
1 cup orange-pineapple juice (or 1/2 cup each), at room temperature or warmed slightly
1/2 cup raisins, dried sweetened cranberries, or chopped pitted dates
1/2 cup pecans, chopped
1. Mix egg replacer according to package directions, to make the equivalent of 1 egg. Combine all dry ingredients in a large bowl. Melt vegan buttery spread and whisk together with warm juice and 'egg.' Add wet to dry ingredients and stir until there are no visible dry spots. Mix in raisins and pecans.
2. There are two ways to cook this bread. For traditional loaf pan, preheat oven to 350 degrees Farenheight and bake for 35 minutes, then test every 5 minutes thereafter to determine when it's ready. For crock-pot cooking, oil a metal 2-pound coffee can-- make sure it's the kind with a smooth edge at the top, with no 'lip' that will catch the bread when you take it out of the can (I use a Kroger brand can). If you don't have a 2-pound coffee can, the loaf pan from a bread machine should work too.
3. Pour the batter into the coffee can, and place in the crock pot on top of a trivet (or 2 spoons crossed over each other in an "X" shape)-- no trivet is needed if you're using a bread-machine loaf pan. Put 4-5 paper towels over the top of the can, and place lid on loosely (to allow steam to escape). Unless you have a huge crock pot, the can will be taller than the heating surface of the pot; this is ok.
4. According to the original recipe I modified, the bread needs to bake on high setting, at 300 degrees, for 3 1/2 hours (3 quart crock pot) to 4 1/2 hours (jumbo 4 1/2 quart crocks). In my (regular-sized) crock pot, it's done in 2 hours 45 minutes. So, it's a good idea to start testing for doneness with the toothpick test after 2 1/2 hours, the first time you make it. When a toothpick inserted in the middle of the loaf comes out clean, remove can from crock and let it cool for 10 minutes.
5. Run a butter knife around the edge if needed, to loosen it, then remove loaf to wire rack to finish cooling. Serve warm or at room temperature. You can either slice it like a cake, or turn it on its side, slice it into rounds, and then cut each round into quarters.
I like this bread for Thanksgiving, because the flavors go nicely with traditional-style Thanksgiving foods, and I can get it started then leave it alone while I mess with everything else.
Source of recipe: I modified this recipe from 'Extra-Special Crockery Pot Recipes,' by Lou Siebert Pappas.