Cranberry Sparkle Loaf
This fluffy, lovely cranberry loaf is perfect weekend baking for the holidays. Serve it as a snack or as a light breakfast or tea or coffee pairing.
Servings: 1 Loaf
Ingredients
Dry:
- 1 ½ cups gluten-free flour (or you can use all gluten-free or all wheat flour -- texture will vary a bit though)
- 1 cup wheat flour
- ¾ cups fine coconut shreds, unsweetened
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- 2 tablespoon maple syrup
Wet:
- 1 teaspoon vanilla extract
- ½ cup water
- ½ cup vegan butter, melted
- 1 small apple, chopped
- 1 tablespoon flax seeds
Fold-in:
- 1 teaspoon orange zest
- 1 ½ cups fresh cranberries (fresh or frozen)
- ½ cup chopped nuts (optional)
Instructions
- Preheat oven to 350 degrees.
- Combine dry ingredients in large mixing bowl.
- Add all wet ingredients to a blender and blend until smooth.
- Stir the wet mixture into the dry mixture.
- Fold in the cranberries, orange and optional nuts.
- Pour mixture into a greased loaf pan.
- Bake at 350 degrees for 55-65 minutes, or until cooked through. Use the toothpick test to check for doneness.
- Allow loaf to cool at least and hour before removing from the pan.