Orange Cranberry Loaf

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Prep Time: 10

Cook Time: 50

Servings:

1 1/2 cups Gluten-Free Flour
1 tsp Baking Powder
1/4 tsp Sea Salt
1/4 cup Orange Juice
1 Tbsp Orange Zest
1/4 cup Almond Milk any milk
6 Tbsp Butter Unsalted, vegan butter stick will also work. room temp
3/4 cup Classic Monkfruit Sweetener with Allulose - Lakanto, or organic cane sugar
2 whole Eggs room temp
1 1/2 cups Cranberries Fresh

Preheat oven to 350F and line loaf pan with parchment paper
In a small whisk flour, baking powder, and salt together
In a separate small bowl combine orange juice, zest, and milk
In a separate large bowl, use an electric mixer to cream butter and sugar together. Then add eggs and mix again until combined
Alternately add the flour & juice mixture to your large bowl until just combined
Coat cranberries in a little bit of flour to fully coat, then fold those into the batter
Pour into loaf tin and bake for 45-50 min until golden on top
Allow to cool 10 min in the pan, then remove and place on cooling rack
Make glaze by combing ingredients together until drippy, adding juice to your desired consistency
Enjoy!

You can store the loaf or some of it in the freezer prior to adding the glaze. Let thaw under refrigeration.