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Cranberry Walnut Sweet Bread

When you think fall, do you ever automatically think cranberries? Most people don’t, they think pumpkins, apples, chai tea, warm spices…but never cranberries.  The other day, on the first day of fall, I was sitting thinking to myself that there are too many pumpkin recipes out there in the world, but not enough cranberry recipes, and to me cranberries scream fall.  They also scream Cape Cod and I was feeling home sick and a little nostalgic yesterday so thus this recipe was born!   I decided to take my basic muffin recipe and tweak it slightly to fit as a sweet bread, and that was the best decision!  This bread was a one bowl wonder and took about 50 minutes to make including the baking time.  the hardest part about this bread was the waiting time to cool down and slice, and if we are being totally honest, I didn’t wait long enough, thus the crumbles in my slices in the photos (oops!).  A couple things to note when making this bread.  Whole cranberries will work but make sure you dice and chop them well and then coat them in a little flour before adding them to the batter or they WILL sink to the bottom.  I used a combination of almond and sprouted whole wheat flour for this recipe as that is what my basic muffin recipe asks for.  You can certainly use all whole wheat or all purpose flour for this but I would then only use 1 3/4 cup of flour or it will be too gummy in the texture ( note: I have not tried this myself with this loaf but have tried this when using this recipe to make muffins).    For the sugar, I used coconut palm sugar and I love the hint of coconut that it brings to the recipe, however you can always use honey, maple syrup, Lakanto monk fruit sweetener, or regular sugar ( all have been tested and work well!)

When you think fall, do you ever automatically think cranberries? Most people don’t, they think pumpkins, apples, chai tea, warm spices…but never cranberries. The other day, on the first day of fall, I was sitting thinking to myself that there are too many pumpkin recipes out there in the world, but not enough cranberry recipes, and to me cranberries scream fall. They also scream Cape Cod and I was feeling home sick and a little nostalgic yesterday so thus this recipe was born!

I decided to take my basic muffin recipe and tweak it slightly to fit as a sweet bread, and that was the best decision! This bread was a one bowl wonder and took about 50 minutes to make including the baking time. the hardest part about this bread was the waiting time to cool down and slice, and if we are being totally honest, I didn’t wait long enough, thus the crumbles in my slices in the photos (oops!).

A couple things to note when making this bread. Whole cranberries will work but make sure you dice and chop them well and then coat them in a little flour before adding them to the batter or they WILL sink to the bottom.

I used a combination of almond and sprouted whole wheat flour for this recipe as that is what my basic muffin recipe asks for. You can certainly use all whole wheat or all purpose flour for this but I would then only use 1 3/4 cup of flour or it will be too gummy in the texture ( note: I have not tried this myself with this loaf but have tried this when using this recipe to make muffins).

For the sugar, I used coconut palm sugar and I love the hint of coconut that it brings to the recipe, however you can always use honey, maple syrup, Lakanto monk fruit sweetener, or regular sugar ( all have been tested and work well!)

For baking time, this asks for a 45 minute bake time at 350 degrees, my suggestion is to always take the bread out about 30 minutes in and test it using a knife or toothpick to see if it comes out clean.  Another good rule of thumb is that when the top starts to slightly split that means it has set in the middle.

For baking time, this asks for a 45 minute bake time at 350 degrees, my suggestion is to always take the bread out about 30 minutes in and test it using a knife or toothpick to see if it comes out clean. Another good rule of thumb is that when the top starts to slightly split that means it has set in the middle.

Servings: 12 slices

Ingredients:

1 cup of fine almond flour

1 cup of whole wheat flour

1/2 cup coconut palm sugar (** can sub for above mentioned sugars )

1 tablespoon baking powder

1 teaspoon salt

1/4 cup chopped walnuts

1/4 cup dried cranberries

1 egg

1/2 cup milk ( non dairy or dairy milk)

2 tablespoons melted coconut oil

1 tablespoon vanilla extract

Directions:

  1. Mix together all of your dry ingredients, making surety are evenly distributed, this is important as the baking powder is what allows the loaf to rise.

  2. Add in your egg and milk and whisk together.

  3. Slowly add in your oil and vanilla and whisk together.

  4. Then using a spatula fold in your cranberries and walnuts ( ** note additional add ins are great but make sure you do not exceed more than 1 cup of add ins or the bread will not form)

  5. Bake at 350 for 45 minutes, testing with a toothpick or a knife for the clean center test!

  6. Let cool for at least 30 minutes on a white cooling rack.

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