Festive Cranberry Cream Loaf

In Desserts, Recipes, Thanksgiving 2016 by the dirty hippie and the bohemian girl3 Comments

The winter holidays are the perfect time to showcase one of the season’s tastiest fruits: cranberries. This plant-based Festive Cranberry Cream Loaf will take a little time to prepare, but are well worth the effort. This is a great option for any brunch this winter. The recipe is vegan and is *supposed* to make 20 portions, but we dare you to share with 19 friends! You’re gonna want most of it for yourself!

Festive Cranberry Cream Loaf
Yields 20
This plant-based Festive Cranberry Cream Loaf showcases the festive fruit of the season. And we bet you won't want to share any!
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Prep Time
1 hr 20 min
Cook Time
1 min
Total Time
2 hr 20 min
Prep Time
1 hr 20 min
Cook Time
1 min
Total Time
2 hr 20 min
227 calories
39 g
0 g
5 g
6 g
1 g
147 g
1076 g
14 g
1 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 227
Calories from Fat 45
% Daily Value *
Total Fat 5g
Saturated Fat 1g
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 0mg
Sodium 1076mg
Total Carbohydrates 39g
Dietary Fiber 1g
Sugars 14g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup soy or coconut vegan nog, room temperature (soy or coconut milk will work, too)
  2. 1 Tbl. packet of instant yeast
  3. 1/4 cup sugar
  4. 3/4 cup soy cream cheese, room temperature (Tofutti brand works well)
  5. 1/2 cup vegan margarine (we like Earth Balance)
  6. 2 Tbl. Ener-G Egg Replacer, dissolved in 4 Tbl. Water
  7. 1/2 tsp, salt
  8. 3 tsp. vanilla
  9. 4 to 5 cups all purpose flour
  10. non-stick cooking spray
  1. 2/3 cup soy cream cheese, room temperature
  2. 1 Tbl. sugar
  3. 1/3 cup soy or coconut vegan nog
  4. 1/4 cup all purpose flour
  5. 2 Tbl. arrowroot powder
  6. 2 cups whole cranberry sauce
  1. Combine vegan nog with yeast and sugar in a non-reactive bowl. Cover with a slightly damp/warm towel and allow to sit for about 10-20 minutes.
  2. In the meantime, cream together soy cream cheese, vegan margarine, pre-made Ener-G Egg Replacer, salt and vanilla in a large mixing bowl. A stand mixer is great for this job, but a hand mixer or and old-fashioned wooden spoon will work too.
  3. When wet ingredients are well combined, sift in one cup of flour at a time until four cups are incorporated. Hold one cup back.
  4. The yeast/nog/sugar mixture should be foamy and bubbly. Add to the bread dough and knead by hand or with a dough blade for your mixer for about 5 minutes. Dough should be smooth, not too wet, so add more of the extra flour as needed. Do not overwork dough, or it will become tough.
  5. Coat a large bowl with non-stick cooking spray and place doughball inside. Cover with a slightly damp/warm towel and allow to rise for 90 to 120 minutes. Dough should be in a warm area to rise.
  6. Meanwhile, make your filling. Cream together soy cream cheese, sugar, vegan nog, flour and arrowroot powder.
  7. Towards the end of the doughball’s rise-time, get out two large baking sheets. Coat with non-stick cooking spray and set aside.
  8. When it’s ready the doughball will have doubled in size. With a swift punch, deflate the doughball and tear it in half. Leave one half in the bowl, covered with the warm towel. Place the other half on a well-floured surface to roll out.
  9. Roll the dough into a large rectangle, about 12x14 inches. Down the middle third of the rectangle, spread half of the cream cheese filling and top with 1 cup cranberry sauce. Distribute evenly, but do not go into the sides of the rectangle, as you will need that dough to create the “braided” effect.
  10. Using a knife, cut inch-wide strips down the sides of the dough rectangle. Starting from the top, place one strip diagonally onto the pastry from the left. Repeat from the right, crossing the dough strips back and forth. It’s not actually braiding, but it should look similar. When you are done, slide the completed loaf onto a baking sheet. Go through the process of rolling, filling and “braiding” the second loaf.
  11. Allow both loaves to rise on their baking sheets for another 60 to 90 minutes.
  12. Preheat your oven to 350.
  13. Bake loaves at 350 for 30 to 35 minutes until light-golden brown. Cool on baking sheet for 20 minutes, then transfer to cookie sheet to cool completely before slicing.
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the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl are working artists based in Baltimore. They write an eco-aware, flower power, neo-hippie, vegan blog that features travel profiles, original recipes and candid book & product reviews. They are excited to join forces with Sister Eden!

To visit the dirty hippie and the bohemian girl's website, click their byline. To read the rest of their posts on Sister Eden, click their tag at the top of the post.
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