Hello everyone!! Hope everyone had a fantastic Thanksgiving holiday!! My family and I were so happy to reunite with extended family again to celebrate the holiday. Wednesday was a lovely day of cooking and baking with my adult children, Thursday was so nice to be reunited with family on my father’s side. We continued our tradition of having a second celebration at my home with just my husband and our children for a delicious meal with our own leftovers and movies afterward. Saturday, we continued the festivities at our local tree farm and searched for the perfect Christmas tree and set it up. We had watched more movies, did some holiday shopping and then decorated the Christmas tree!! Sunday, we finished our outdoor lights and watched more holiday movies and relaxed together. We enjoyed reading “The Nutcracker” and laughter as well as relaxing together. A wonderful weekend was had by all. On Friday morning we enjoyed a cranberry nut bread with sausages and an omelette with fruit. The bread was enjoyed many times over the weekend, in fact. My sweet husband made this delicious bread for us as we were just exhausted after all of that cooking and baking over the weekend. Thanks Paul! It was delicious!!
Here is the recipe:
Cranberry Nut Bread
2 cups gluten free all purpose flour
3/4 cup granular sugar (or granular sugar substitute)
3/4 tsp salt
1 1/2 tsps baking powder
1/2 tsp baking soda
1 cup chopped cranberries
1/2 cup chopped walnuts
2 Tbsps coconut oil, melted, cooled
3/4 cup orange juice
1 Tbsp orange zest
- Preheat oven to 350 degrees F. Grease 9×5″ loaf pan with coconut oil spray and set aside.
- Combine GF *flour, sugar, salt, baking powder & baking soda. Add the cranberries and walnuts to the flour mixture and coat with the flour.
- Mix together in a small bowl, the egg, oil, orange juice and zest. Pour the wet ingredients in with the dry and stir just until blended. Spoon the batter into the greased pan.
- Bake for 50 minutes in the preheated oven. The bread is done when a toothpick inserted in a few spots of the bread come out clean. Place on cooling rack while still in pan for 10 minutes. Take bread out of pan and cool on rack completely. Serve warm with grass fed butter or without. It’s yummy with English breakfast tea or homemade hot cocoa or hot cacao beverage. You can find those cocoa or cacao beverages in my cookbook, “Plant Based Living for the Gluten Free Cook.”
*GF= Gluten Free