A golden brown, gluten-free, and refined sugar-free Cranberry Loaf that's moist, light, and accented with bright orange zest. Perfect as a breakfast treat.
1: Preheat oven to 350°F. Grease and flour bottom and ½ inch up the sides of a 9x5x3-inch loaf pan.
2: In a small bowl, stir together ⅓ cup coconut sugar, walnuts, sunflower seeds, chia seeds, cardamom, and cinnamon.
3: In a large bowl, stir together remaining 1 cup coconut sugar, gluten-free flour, almond flour, baking powder, and salt. In a medium bowl, beat egg with fork. Stir in milk, orange zest, and coconut oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries and half the nut and cinnamon mixture.
4: Spoon half batter into the prepared pan. Sprinkle with remaining nut and seed mixture. Using a thin metal spatula or table knife, cut down through batter and pull up in a circular motion to marble the cinnamon mixture into the batter.
5: Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for ten minutes. Remove from the pan and cool completely on a wire rack. Slice and serve immediately.
