Cherry-pecan bread

  • 2 C. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 C. sugar
  • 1/2 C. vegan margarine
  • 2 Tbsp. corn starch
  • 1 tsp. vanilla
  • 1 C. soymilk
  • 1 tsp. lemon juice
  • 1 C. chopped pecans
  • 1 10 oz jar cherries, drained and chopped

Preheat oven to 350 F.

Lightly grease and flour a bread pan.

In a small bowl, combine the soymilk and lemon juice and set aside.  In a large mixing bowl, sift the flour, baking soda, salt, and corn starch, then stir till well blended.  In a smaller mixing bowl, cream together the sugar and margarine.  

Chop the pecans and drained cherries, then coat in a small bowl in a few tablespoons of the dry mixture.

Blend the vanilla and soymilk with the creamed sugar, then fold into the dry ingredients until just combined.  Fold in the coated pecans and cherries and turn the batter into the prepared pan.

Bake 55-60 minutes, until a toothpick inserted into the center comes out clean.  Remove from pan and let cool.