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Cranberry Bread #2




Source of Recipe


Jane Johnson


Recipe Introduction


Have all ingredients at about 70 degrees (room temp). Consider soaking the cranberries in simmering water or OJ for half an hour first, if you want an extra moist loaf.


List of Ingredients




1 1/2 c. Bette Hagman flour mix
1/2 tsp. salt
1 tsp. baking soda
1 tsp. xanthan gum
1 1/2 c. Bette Hagman 4 flour mix
1/3 c. shortening
1/2 c. sugar
2 eggs
1 c. freshly grated apple
1/4 c. cranberry juice
1 cup coconut milk + 1 tsp lemon juice (to sour)
1/2 cup chopped nuts
1 cup of dried cranberries


Recipe



Preheat oven to 350 degrees.

Sift together first four ingredients (flour mix, salt, soda, xanthan).

Add in second allotment of flour mix.

In a large bowl, cream together then shortening and sugar.

Beat in 2 eggs.

Add in the apple and 1/4 c. cranberry juice.

Add the sifted ingredients alternately to the fruit mixture with soured coconut milk.

Stir the batter with a few swift strokes, until just blended. Fold in nuts and cranberries.

Place the dough in a 9 x 5 greased pan and bake about 1 1/4 hours, letting it cool in the pan.