Cranberry Orange Bread with Pecans

INGREDIENTS

Coconut Oil Pan spray

1 3/4 cups

White Whole Wheat Flour, aka Ivory Wheat Flour (294 g)

1 3/4 cups

All Purpose Flour (298 g)

2 tbsp

Organic Corn Starch

1 tsp

Pink Sea Salt

3/4 tsp

Baking Powder

1/4 tsp

Ground Nutmeg

1 1/4 cups

Almond Milk + 1 Tbs Apple Cider Vinegar (262 mL)

1/2 tsp

Vanilla Extract

Oranges, (zest of both, juice of one (about 1/4 C or 60mL))

1 cup

Granulated Sugar (228 g)

1 1/4 cups

Coconut Sugar - see note* (188 g)

3/4 cup

Coconut Oil (warmed to liquid state (146 g))

3/4 cup

Apple Sauce (unsweetened (192 g))

1 3/4 cups

Fresh Cranberries (164 g)

1/2 cup

Pecans (68 g)

1/3 cup

White Whole Wheat Flour, aka Ivory Wheat Flour (51 g)

1/4 cup

Pecans (28 g)

2 1/2 tbsp

Granulated Sugar

1/8 tsp

Pink Sea Salt

1/2 tsp

Ground Nutmeg

2 tbsp

Coconut Oil (warmed to liquid state)