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

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vickys cranberry and apple sauce loaf, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vickys Cranberry and Apple Sauce Loaf, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Vickys Cranberry and Apple Sauce Loaf, GF DF EF SF NF is something which I have loved my whole life. They are nice and they look wonderful.

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

The ingredients needed to make Vickys Cranberry and Apple Sauce Loaf, GF DF EF SF NF:
  1. Take 100 grams granulated sugar
  2. Make ready 60 grams light brown sugar
  3. Get 80 grams whole cranberry sauce
  4. Prepare 40 grams unsweetened apple sauce
  5. Take 60 ml oil
  6. Take 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. Make ready 1/2 tsp ground cinnamon
  11. Prepare 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
Steps 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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