Gluten Free/Vegan Orange Cranberry Bread.

Ingredients

• 3/4 cup Arrowroot
• 3/4 cup Rice Flour (You can use Brown or White Rice flour- or Millet Flour here)
• 1/2 cup Sorghum Flour
• 1/2 teaspoon Baking Soda
• 1 1/2 teaspoons Baking Powder
• 1/2 tablespoon Salt
• 4 tablespoons Melted Earth Balance Butter ( 1/4 cup)
• 1 1/4 cups Sugar
• 1 1/2 teaspoons Dry Ener-G Egg replacer
• 1 teaspoon Xanthan Gum (Or Guar Gum)
• 1 teaspoon Vanilla Extract
• 3/4 cup Orange Juice
• 1 Small (individual) container of Dairy Free Plain Yoghurt (I used Coconut Yoghurt)
• 1 cup Fresh Whole Cranberries
• 1/2 cup Chopped Pecans

Directions

Yummy and Moist! The tartness of the cranberries in this bread taste wonderful with Earth Balance Butter.

1. Preheat oven to 350 degrees. Grease  and flour Loaf pan (you may use Rice, Millet or Sorghum Flour for this)
2. Combine all ingredients in a large bowl and mix well! Begin with the dry ingredients and then mix in the wet (This cane be done in a stand mixer or with a hand blender) Fold in the Cranberries and Pecans Last.
3. Pour mixture into prepared loaf pan and bake for 1 hour. Remove from oven and allow it to cool for 15 minutes or so – so that it may continue cooking.
4. Serve! (this bread is wonderful for breakfast)

This bread freezes remarkably well. I like to slice it and allow it to cool completely before wrapping in and then placing it in a freezer safe bag.

Enjoy!