Vickys Cranberry and Apple Sauce Loaf, GF DF EF SF NF
Vickys Cranberry and Apple Sauce Loaf, GF DF EF SF NF

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, vickys cranberry and apple sauce loaf, gf df ef sf nf. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Vickys Cranberry and Apple Sauce Loaf, GF DF EF SF NF is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Vickys Cranberry and Apple Sauce Loaf, GF DF EF SF NF is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook vickys cranberry and apple sauce loaf, gf df ef sf nf using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Cranberry and Apple Sauce Loaf, GF DF EF SF NF:
  1. Take 100 grams granulated sugar
  2. Take 60 grams light brown sugar
  3. Take 80 grams whole cranberry sauce
  4. Take 40 grams unsweetened apple sauce
  5. Take 60 ml oil
  6. Prepare 60 ml rice milk or milk of choice (you may need more)
  7. Make ready 1 tsp vanilla extract
  8. Prepare 260 grams gluten-free flour / plain flour
  9. Make ready 1 tsp bicarb of soda / baking soda
  10. Take 1/2 tsp ground cinnamon
  11. Get 1/4 tsp ground nutmeg
  12. Take 1 pinch xanthan gum if using gluten-free flour
  13. Make ready 3 medium red apples, peeled, cored and diced into large chunks
Instructions to make Vickys Cranberry and Apple Sauce Loaf, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350°F and lightly grease and flour a loaf tin
  2. Put the sugars, sauces, oil and vanilla in a bowl and mix together well
  3. Sprinkle the flour, baking powder, bicarb and nutmeg (and xanthan if using) on top then mix in, adding enough milk to bring to a banana bread batter consistency
  4. Stir in the diced apples and pour into the loaf tin
  5. Bake for 60 minutes until well risen and pulling away from the edges of the tin
  6. Let cool in the tin for 5 minutes then release to cool completely on a wire rack before glazing if desired and slicing

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