Chocolate Chip Cranberry Bread

• Vegetarian
• Gluten free

• Produce

  • 1 cup Cranberries, fresh or frozen

• Refrigerated

  • 3/4 cup Almond milk
  • 1 Egg

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 cup Chocolate chips, mini
  • 2 1/4 cups Gluten-free flour blend
  • 1 1/4 cup Palm sugar
  • 1/2 tsp Sea salt
  • 1 1/2 tsp Vanilla extract
  • 2 tsp Xanthan gum

• Dairy

  • 8 tbsp Butter

Found on groundedandsurrounded.com

Description

Directions

• Heat the oven to 350 degrees F. Spray 3 small loaf tins nonstick spray.
• In a large bowl, whisk together the flour, coconut sugar, baking powder and salt. In a smaller bowl, whisk together the egg, milk, melted butter and vanilla extract.
• Pour the wet ingredients into the dry ingredients, mix until just combined. You should still see some clumps of flour. Fold the halved cranberries and chocolate chips (making sure to reserve the amount suggested above for the topping) into the batter.
• Pour the batter into the prepared loaf pans and spread the batter evenly, taking care to level out the top of the batter. Tap the pans on your countertop to help with this.
• Next, make your topping. In a small bowl, add flour and sugar and COLD butter cut into 4-5 smaller pieces. Without fingers, combine mixture until crumbs form and mixture is combined. Alternately add to the top of the bread some chopped cranberries, chocolate chips, and crumb topping.
• Bake for 40-45 minutes. The bread is done when toothpick inserted in the center comes out clean. Let cool in the pan for about 15 minutes, then gently run a knife around the edges of the bread to release it from the pan. Let the loaves cool completely on a wire rack.
• Wrap tightly in saran wrap and store loaves in the fridge! Or place in a freezer bag to store in the freezer until ready to serve.