Gluten-Free Cranberry Walnut Loaf
Try this Gluten-Free Cranberry Walnut Loaf recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 tsp vanilla extract
- 1/2 cup pure maple syrup
- 1/2 cup chopped walnuts
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup coconut oil melted
- 1/2 tsp baking soda
- 2 large eggs room temperature
- 1 cup almond milk
- 1 cup fresh cranberries
- 2 cups gluten-free all-purpose flour (i used the blend fr
- optional: 1/4 cup of coconut palm sugar or brown s if desired**
- Carbohydrate 103.29748665873 g
- Cholesterol 1098.19166666004 mg
- Fat 203.150748377862 g
- Fiber 9.04683334000905 g
- Protein 45.3594366611824 g
- Saturated Fat 114.797572538871 g
- Serving Size 1 1 recipe (796g)
- Sodium 1058.46516649269 mg
- Sugar 94.2506533187211 g
- Trans Fat 16.3733736693053 g
- Calories 2349 calories
Preheat oven to 375 degrees F.Grease an 8 x 4 inch loaf pan with coconut oil or nonstick spray of choice.In a bowl combine flour, baking powder, baking soda and salt.In a separate bowl combine almond milk, coconut oil, maple syrup, vanilla extract and eggs. Add in coconut palm sugar if using.Add wet mix to dry and stir to combine.Stir in walnuts and cranberries. Reserve a few walnuts for sprinkling on top.Bake for 50 minutes or until top is browned and springs back when lightly poked.Let cool in pan for 20 minutes.Using a butter knife, cut around the edges of the pan to loosen the loaf.Turn over and remove loaf from pan to cool completely on a wire rack.Will keep for up to 5 days, sealed.
