Gluten Free Cranberry Bread
Cranberry bread always takes me back to my childhood when it would decorate our breakfast table in the morning for Thanksgiving and Christmas. There's something festive about it with the cranberries and orange zest and the smell of it wafting through the air making everyone around anticipating when they can savor it.
This cranberry bread is an upgraded version of my childhood favorite bread with it's gluten free, dairy free, and sugar free recipes. There's no guilt here at breakfast, brunch, or perhaps an afternoon snack. It's easily replaced my favorite bread with better and more nourishing ingredients.
Gluten Free Cranberry Bread
Ingredients
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2 Eggs
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1 C Full fat coconut milk
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1 Tsp. Vanilla Extract
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3/4 C Erythritol
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1/4 C Apple sauce
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1 Tbsp. Apple cider vinegar
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3 Cups oats, blended into flour
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1 Tsp. Baking powder
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1/2 Tsp. Salt
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1/2 Tsp. Baking soda
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4 C Cranberries
Instructions
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Preheat the oven to 350F.
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In a small bowl mix the egg, coconut milk, vanilla extract, erythritol, applesauce, apple cider vinegar, and orange zest until well combined.
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Blend the oats into a fine powder in a high speed blender.
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In a large bowl combine the oat flour, baking powder, baking soda and salt. Mix well to combine.
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Pour the wet ingredients into the dry ingredients and mix well.
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Add the cranberries into the mixture and gently fold them in.
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Pour the batter into a greased or lined 5x9" loaf pan.
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Bake for 45 minutes or until toothpick inserted in middle comes out clean.
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Let cool completely before slicing.
