Cranberry Orange Mini-Loaves (gluten-free & dairy-free)
A perfect winter dessert, these Cranberry Orange Mini-Loaves of sweet bread filled with fresh cranberries and orange zest.
Cranberry Orange Mini-Loaves
- 3 eggs
- ½ cup canned coconut milk
- ½ cup Chosen Foods Chosen Blend Oil
- 1 cuo large orange juice & zest (about ¼ . juice)
- ⅓ cup honey or maple syrup
- 1 tsp vanilla extract
- 3 ½ cup blanched almond flour
- 1 cup tapioca or arrowroot starch
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- 1 tsp sea salt
- 1 ½ cup fresh cranberries coarsely chopped
Preheat the oven to 325. Grease 3 mini-loaf pans with Chosen Foods Avocado Oil Spray.
Add the eggs, coconut milk, Chosen Blend, orange juice & zest, honey, and vanilla to the bowl of a stand mixer. Mix on medium speed until smooth.
In a separate bowl, whisk together the almond flour, tapioca starch, baking powder, baking soda, and sea salt. Add the dry ingredients to the stand mixer and mix on medium speed to incorporate the ingredients. Move the speed to high for another 30 seconds to ensure the batter is very smooth.
Remove the bowl and stir in the chopped cranberries by hand with a spatula. Be gentle or the berries can bleed and turn the batter pink.
Portion the batter between the 3 mini-loaf pans. Set the pans inside a large baking sheet and cook for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Cool for 15 minutes in the pan before inverting the loaves onto a cooling rack.
A large single loaf pan or even 9x13 pan can be used by cooking times will vary.