1 ½ cups (180g) whole wheat flour
⅓ cup. (60g) coconut sugar
1 tsp. baking soda
⅛ tsp. salt
2 tbsp. orange zest
1 cup (120g) cranberries, dried, unsweetened
4 tbsp. honey
4 tbsp. almond milk, unsweetened
1 cup (250g) applesauce, unsweetened
2 tbsp. coconut oil, melted
2 oz. (60g) cream cheese, softened
1 tbsp. orange juice
1 tsp. orange zest
½ tbsp. honey
What You Need To Do
Preheat the oven to 350°F (180°C) and prepare a bread tin lined with baking paper.
Place all the dry ingredients into a medium bowl and mix to combine.
In a second large bowl whisk the eggs. Add the honey, almond milk, applesauce, and mix thoroughly. Now add in the dry ingredients and mix well. Add in coconut oil and mix again.
Pour the batter into the bread tin and bake for 45-50 minutes or until the centre is fully cooked and a toothpick inserted into the centre of the bread comes out clean. In the meantime, prepare the glaze.
Place the cream cheese into a bowl and heat in the microwave for 20 seconds until softened, then mix until smooth. Add the rest of the glaze ingredients, mix together and set aside.
Once baked, remove the bread from the oven and allow to cool completely before spreading the glaze over the top.
This bread can be left in an airtight container in the fridge for 3-5 days.