| 1. |
Pre-heat oven to 400 °F (200 °C). |
| 2. |
Prepare a loaf pan by lining it with parchment and spraying with non-stick spray. |
| 3. |
In a medium bowl combine all dry ingredients, except for walnuts and cranberries, mix well. |
| 4. |
In a large bowl, or bowl of a stand mixer combine all wet ingredients. Mix well. |
| 5. |
Start gradually adding dry ingredients mixing gently until all are incorporated. Mixture should be the consistency of cake batter. Add walnuts and cranberries, fold in with wooden spoon or spatula. |
| 6. |
Pour batter into loaf pan, cover with foil. Bake for 10 minutes, then remove foil and reduce temperature to 350 °F (175 °C). |
| 7. |
Bake for another 35-45 minutes or until a cake tester inserted in center comes out clean. |
| 8. |
Notes: use unsweetened cranberries and unsweetened coconut. Bake in muffin pan for cupcakes. Top with cream cheese frosting for a pumpkin cake. |
