Orange Cranberry Pecan Bread
prep time: 10 minutes | bake time: 55 minutes | makes 1 loaf
bread:
1 cup gluten Free cup for cup flour
1 cup almond flour
1 scoop wellmade restorative fortify
1 tsp baking soda
1 cup fresh or frozen cranberries
1/2 cup chopped pecans
1 egg
1/3 cup melted coconut oil, or olive oil
1/2 cup coconut sugar (or brown sugar)
1 cup canned coconut milk - add in 1 tbsp white vinegar (think buttermilk)
1/2 tsp salt
1 tsp vanilla
2 tbsp orange zest
streusel:
1/2 cup almond flour
1 tbsp maple syrup
1/2 tsp cinnamon
1 tbsp melted coconut oil
glaze (optional):
1/4 cup coconut butter
1 tbsp maple syrup
1/4 cup coconut or almond milk
1/2 tsp orange zest
preheat the oven to 350 degrees. Grease a loaf pan.
In a large bowl combine all the bread ingredients, stirring until just combined. Spoon into the loaf pan.
in a medium bowl combine the streusel ingredients and crumble onto the top of the batter. Bake the bread until golden and firm, about 55-60 minutes. Allow bread to cool in the pan on a rack for 15 minutes before removing from the pan to finish cooling completely.
If using the glaze combine the coconut butter, maple syrup and milk in a small sauce pan cooking over low heat and stirring until mixture is smooth and slightly thickened about 3-4 minutes. Stir in zest. Drizzle over the cooled loaf. Slice and serve.