This recipe adapted from Susan Lowenberg's "Bake with Dates: Natural, Healthy, Vegan Recipes Made Without Sugar". Can you imagine a tasty cranberry bread without oils, loads of sugar, eggs and butter? This is it, and so good!

14 deglet dates, pitted and chopped
3/4 cup fresh orange juice (packaged is OK, too)
1 cup organic, unsweetened applesauce
1 tsp vanilla extract
1 1/2 cups whole wheat flour (try using gluten free flours, too)
1 T ground flax meal
1/2 cup almond meal
1 tsp baking soda
1/2 tsp salt
1 T grated orange rind (from a fresh orange)
1/3 cup chopped pecans (can use walnuts)
1 1/2 cups chopped fresh or frozen (unthawed) cranberries
Puree dates, orange juice, applesauce and vanilla in high powered blender.

Combine the flour, flax meal, almond meal, baking soda, salt, orange zest and pecans in another bowl.

Then stir the liquid mixture into the dry ingredients, and mix with wooden spoon till blended. Fold in the cranberries. (This couldn't be easier!)

Spray a loaf pan with a bit of oil or use a pat of dairy free margarine to coat the pan. Pour the batter into pan.

Bake at 350 for 55 minutes to 1 hour. Test with toothpick to ensure it is cooked within.