Gluten Free Orange Cranberry Bread

Definitely a keeper- definitely!! I am munching on this moist and 'just enough' sweet bread as I type. I just might make this for Thanksgiving- maybe for our Thanksgiving breakfast. Our family of four (ok, ok, it was mostly my husband and I) went through an entire loaf in less than 24 hours! It's just that good!

• 3 cups Bob's Red Mill GF flour mix plus 2 tsps xanthan gum
• 2 organic eggs
• 1 pint fresh cranberries (organic if possible) or 2 cups defrosted frozen cranberries, chopped- or you can pulse it your blender or food processor for a few seconds
• 1/2 cup unsweetened coconut milk
• 3/4 cup orange juice
• 1 cup xylitol, mixed with 2 tsps molasses (to make a 'brown sugar')
• 1/2 cup grapeseed oil
• 1 tablespoon orange zest or 1 tablespoon lemon zest
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon allspice
• 1/2 teaspoon sea salt
• 1/2 teaspoon clove
• 1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350°F Grease 2 loaf pans.
2. Beat eggs and xylitol mix with electric beater or mixer (or fork if you are lazy like me). Add oil, milk, orange juice, zest and vanilla. Slowly beat in baking soda, baking powder, salt, all spices xanthan gum and flour. Mix until combined.
3. Gently fold in chopped cranberries. Pour into loaf pans and smooth the top of the loaf with a rubber spatula. Bake for about 1 hour.
4. Allow to cool slightly in loaf pan before inverting onto cooling rack.

Delicious fresh from the oven with a little organic butter or coconut oil melted on top!