• 2 cups certified gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup almond milk
• 1/4 cup coconut oil, melted
• 1/2 cup pure maple syrup
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• 1/2 cup chopped walnuts
• 1 cup fresh cranberries

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.