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Doug at 2nd Chance Fat Man:
The holidays are here and it is time for warm, comforting breads. This recipe is Plant Based, Gluten Free and super delicious. Cranberries have filled our grocery stores so I created this delicious Cranberry bread with them. It is perfect to bring to any holiday gathering, to enjoy with a cup of coffee or tea while you are cooking up your Holiday feast, or use for a light breakfast. This bread also has the added benefit of being loaded with vitamin C and antioxidants so it will help ward off those nasty colds that are floating around this time of year.
Blendtec professional 800:
TIP: To those who made this and found it to be doughy and dense, I had the same problem. However, I had my suspicions, so I tried it again. This time I omitted the banana and replaced the oat flour and rice flour with exactly 2 cups of Bob’s Red Mill Gluten Free All Purpose Baking Flour and the cranberry bread came out great! Not gooey at all. The loaf was even a little taller than the first time I made this. One more thing, I also sifted the flour as an added precaution. Finally, if you need it to be sweeter, add more than the 1 cup of dates the recipe calls for. As for me, the 1 cup of dates resulted in a slightly sweet bread, which was just right for my taste. Hope this helps.
Thanks….just made the cranberry bread,and the chocolate pudding pie and heading over to my sister’s for thanksgiving dinner….you made it possible!!
David Grosshans
I’m so glad🤗🤗🤗🤗🤗🤗
Mine turned out very gummy and uncooked despite continuing to cook for an hour and a half. Outside was hard and overcooked but entire inside was very underdone. Any ideas?
The Whole Food Plant Based Cooking Show Perhaps. I have tried various wfpb recipes for quick breads and they all seem to have similar results. Will keep trying though. The flavor of your recipe was delicious though!
Sorry about that. I might have to adjust the recipe a bit. Someone else tried it and had the same result. Maybe it is the oat flour. I just grind some rolled oats to make the flour. Thank you for letting me know.
Thumbs up
I do so enjoy your shows.
I’m a single man and find it difficult to use ingredients before they go bad.. could you consider some suggestions on how to store ingredients for longer life and also ease of use?
For example I keep my freshly ground coffee in the freezer. So with the need for so many ingredients like all the kinds of flours, the nuts, the seeds and vegetables …… do you have any good tips?
Sorry Duncan, I don’t have many great tips in that area because our fridge always seems to be empty with four people living and working from home. I don’t keep my flours and things like that in the fridge. Veggies do go bad so quickly, unfortunately, especially greens. I would just buy less more frequently.