I hope that you all had an absolutely wonderful Thanksgiving Holiday and nice long weekend. Our Thanksgiving was Chaotic and large and by the end of it I was completely stuffed silly and saturated in red wine. Gahhhhh!!!!
And then the rest of the weekend, the more I tried to reign in my gluttony the worse I faired! If you remember, the week before that I was in Mexico gorging on chips, guacamole and margaritas. The last two weeks culminated on Sunday with 9 hours of Christmas Cookie baking (and sampling) and a big huge bowl of my FAVORITE comfort food, Old Fashioned Spaghetti and Meatballs (recipe in Pure Delicious.)
So now I am ready to just DETOX. Like I am starting a cleanse Monday morning and I’m going to crush a three day juice cleanse starting Tuesday. I am going to insta-story and snap chat my progress- wish me luck. I am most definitely going to need it.
OMG, and while I am sipping on green juice trying to reverse the damage of the last two weeks, I’m going to start sharing all of the most delicious Christmas recipes!
I guess I have to detox to retox with more Christmas Cookies next week.
This Cranberry Applesauce Bread is a good way to just start rolling into the Holiday Season, don’t you think?! I love this bread which is amazing as breakfast, a snack or dessert. I love to make this for my kids and be able to cut off wedges (so easy!) for breakfast or pack a slice in their lunches.
I like to top it with just a dusting of powdered sugar, but you could also top with a glaze or even frosting! Enjoy!
- 2 ½ cups gluten free all-purpose flour (I use bobs red mill)
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons xanthum gum
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 ½ cups applesauce
- ½ cup vegetable oil or melted coconut oil
- ½ cup coconut milk (I use unsweetened in a refrigerated carton)
- ⅔ cup fresh or frozen cranberries
- Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray or brush with coconut oil
- In the bowl of a standing mixer, combine all of the dry ingredients.
- Add the applesauce, oil and coconut milk and whisk until well combined. Gently fold in the cranberries and transfer the batter to the prepared loaf pan, spreading it evenly into the pan.
- Bake the loaf for 60 minutes at 350 degrees. Remove the loaf from the oven and then let cool before sprinkling with powdered sugar. Slice and serve. Store in an airtight container or Ziploc at room temperature.
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So festive and beautiful!!!!
Thank you Jenny!!
That cranberry bread looks so good!
It really is! Thank you so much Kevin!
Well I don’t have mexico behind me, but info have four days of gluttony and now even my stretch pants have given up on me, so I can sympathize!!!
This bread looks fab! So spot on for the season too.
HA! totally with the stretch pants… thanks Naomi!
such a gorgeous loaf! i love substituting apple sauce into my recipes!
Me too Julie! And the flavor is awesome!
This cake is so festive and looks delicious!
What a beautifully festive bread!
Now this is my kind of bread!
I made this the other day but the bottom of the bread was very wet and when I sliced it was still very doughy. Any suggestions? I wondered if the applesauce I used might be the issue it was store brand and seemed a bit on watery side.
It could have been watery applesauce- but what kind of flour did you use? A lot of people have been using namaste flour from costco and having trouble with different recipes and then realizing that it already has xanthum gum in it, after adding more. Let me know if that might be the case!
I used the Bobs red mill gluten free flour.
Crazy! then maybe it was just runny applesauce- i’m so sorry about that 🙁
I just been wanting to make something Chrismasy, gluten free, delicious, and here arrives this beauty in my inbox. Making later today, since I have everything to make in the house and I don’t want to go out because it’s 2 degrees F in Anchorage, Alaska. Thanks Heather, I am using the Costco flour, will let you know how it went.
great! just don’t add more xanthum gum!!!! Namaste already has it!
Made this yesterday….all gone!! Wonderful! I only had dried cranberries and i used 1cup whole wheat flour instead of all white…and i didnt have xanthum gum and it came out perfect in every way!! Thank you for sharing!
Awesome Christine! Anytime you use non GF flour, you should always omit the xanthum gum! Thanks for letting me know and I am so happy that it turned out well!