Cranberry Walnut Bread

• Produce

  • 1 1/2 cups Cranberries, fresh raw

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Fiori di sicilia extract or vanilla extract
  • 3/4 cup Granulated sugar
  • 1 tsp Salt
  • 1 Swedish pearl sugar

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Walnuts, toasted

• Other

  • juice and rind of 1 orange (you'll need ¾ cup juice, so you may need to juice an extra orange or add orange juice

Found on oatandsesame.com

Description

Ingredients

• 1½ cups fresh raw cranberries, cut in half
• ¼ cup granulated sugar
• ½ cup chopped walnuts (toasted)
• juice and rind of 1 orange (youll need ¾ cup juice, so you may need to juice an extra orange or add orange juice)
• 2 Tbs coconut oil
• 1 egg
• 1 tsp Fiori di Sicilia extract or vanilla extract
• 2 cups all-purpose flour
• ½ cup granulated sugar
• 1½ tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• Swedish pearl sugar (optional)

Directions

• Combine cranberries with toasted walnuts and ¼ cup sugar. Set aside.
• Combine 2 Tbs. coconut oil (melted), grated rind of one orange and ¾ cup warm orange juice. (you want the juice to be slightly warm so it doesnt harden the coconut oil when you mix them.) Add 1 tsp Fiori di Sicilia. Whisk to combine. Set aside to cool.
• Once cool, add one egg and whisk to combine. Add this to dry mixture.
• Gently stir only until the flour mixture is dampened.
• Stir the cranberry/walnut mixture into the batter and pour into a greased loaf pan. Push batter into corners of pan and shake to level.
• Let stand 20 minutes before baking.
• Top with Swedish pearl sugar and bake at 350F for 45 minutes to an hour, 20-25 minutes for mini loaves.