Please say hello to my recent favorite, Cranberry Bread. I’m happy to finally share this tangy but sweet bread recipe.
I’ve never hosted a Thanksgiving dinner so naturally (?) I had never cooked any meals from the traditional Thanksgiving menu but last year, I offered to make cranberry sauce because I happened to see beautiful cranberries at the store. I really loved the sauce I made following the super easy instructions on the package using simple ingredients (water, coconut sugar and orange zest) and wanted to find more ways to use cranberries because I thought it’s such a shame to just have them only once a year. I thought my kids may not like the tanginess of the cranberries but this is one of their favorite breads I make. Hope you will give this a try!
Cranberry Bread
Ingredients:
Zest of 2 oranges
1 banana, mashed
2 oranges (the same ones from above), juiced
1/2 cup maple syrup
1 tsp vanilla flavoring
2.5 cups gluten fee rolled oats, blend into flour
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp baking soda
1/2 tsp pink salt
1 Tbsp apple cider vinegar
1 cup frozen cranberries
(Optional)
1/2 cup vegan chocolate chips.
*The bread in the picture is made with chocolate chips but I’ve made this without and it’s still as delicious.
Direction:
Mix all the ingredients and pour the batter into a lined bread pan. Bake at 400F for 30 minutes, lower to 375F and bake for another 30 minutes or until a toothpick comes out somewhat clean. It will cook further while it cools down. Slice once it’s cool & enjoy.
