Crunchy walnuts and fresh cranberries unite in this bread by the Healthy Maven. The recipe is for a gluten-free version, but if you’d rather make it with whole wheat flour, that’ll work, too. Serve warm with a pat of butter or spoonful of jam for a delicious breakfast.
Preheat oven to 375 degrees F. Grease an 8 x 4 inch loaf pan with coconut oil or nonstick spray of choice and set aside.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. (Optional: If desired, you can add 1/4 cup of coconut palm sugar or brown sugar to offset the tartness of fresh cranberries.)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. If you aren’t concerned with gluten-free fare you can substitute whole wheat flour. Serves: 12 | Serving Size: 1/12 of loaf Per serving: Calories: 203; Total Fat: 9g; Saturated Fat: 5g; Monounsaturated Fat: 1g; Cholesterol: 35mg; Sodium: 400mg; Carbohydrate: 28g; Dietary Fiber: 2g; Sugar: 9g; Protein: 3g Nutrition Bonus: Photo courtesy of Davida Kugelmass. Recipe originally posted on The Healthy Maven.Gluten-free Cranberry Walnut Loaf
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Nutrition Information
Potassium: 75mg; Iron: 5%; Vitamin A: 2%; Vitamin C: 2%; Calcium: 6%
Davida is a healthy living blogger behind The Healthy Maven, where she writes about healthy food, fitness and her insatiable sweet tooth. She aims to create delicious recipes that are healthy, gluten-free and filled with good-for-you ingredients but still taste as authentic as the originals. It’s not rare that she’ll throw spinach in her brownies! Check out more of her recipes on her blog and follow her on Facebook, Twitter or Instagram.
