Sunshine Citrus Bread

Ingredients

• 1 cup citrus puree (see instructions)
• 1 cup sugar
• 3/4 cup soymilk (or other non-dairy milk)
• 1/4 cup unsweetened applesauce
• 2 cups white whole wheat flour
• 3/4 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon cloves
• 1/4 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/2 cup chopped pecans or walnuts (optional)
• 1/4 cup raisins

Instructions

For calamondins: Cut about 12 calamondins in half and remove the seeds. Place them in a food processor and pulse to chop completely. Measure out 1 cup of puree and reserve the rest for another use.
For kumquats: Place about 1 1/2 to 2 cups of kumquats into food processor and pulse to chop completely. Measure out 1 cup of puree and reserve the rest for another use.
For oranges or tangerines: Peel 2 large or 3 medium oranges or tangerines and cut them into quarters. Remove seeds, if necessary, and place the fruit into a food processor. Pulse to chop completely. Measure out 1 cup of puree and reserve the rest for another use. Grate or chop 2 tablespoons of the peel, and add it to the recipe along with the cup of puree.
Preheat the oven to 350 F and oil or spray one large (9 X5X3-inch) or two medium loaf pans. In a large mixing bowl, combine the puree, sugar, soymilk, and apple sauce. In another bowl, combine the remaining dry ingredients and mix well. Slowly add the dry ingredients to the wet, and stir just until all the flour is moistened. Do not over-stir.
Pour into the prepared loaf pan(s) and bake until a toothpick inserted in the middle comes out clean, about 50-60 minutes for one large pan, less time for smaller pans. Remove from the oven and allow to cool completely before serving.

Preparation time: 10 minute(s) | Cooking time: 50 minute(s)

Recipes found at: http://blog.fatfreevegan.com/2006/12/sunshine-citrus-bread.html