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+ servings

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.
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Servings: 1 Loaf
Author: Kathy Patalsky

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.