SPROUTED ORANGE-CRANBERRY BREAD
Yields 10-12 slices

Ingredients:

Dry:

2 C. PureLiving Organic Sprouted Spelt Flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. Shiloh Farms Himalayan Pink Salt

1 C. Shiloh Farms Organic Maple Sugar

2 tsp. fresh orange zest

Wet:

1 large egg, beaten slightly

1/2 C. fresh orange juice

2 Tbsp. butter, melted

2 Tbsp. hot water

Additional:

1 C. fresh cranberries, whole

1/2 C. chopped Shiloh Farms Organic American Native Pecans or Shiloh Farms Organic Walnuts

Nut Crumble Topping (optional):

4 Tbsp. Shiloh Farms Organic Maple Sugar

1/4 C. finely chopped Shiloh Farms Organic American Native Pecans or Shiloh Farms Organic Walnuts

4 Tbsp. cold unsalted butter, cut into 1/4″ cubes

Directions:

1.  Preheat oven to 325°

2.  In a large mixing bowl, stir together dry ingredients and set aside

3.  In a separate bowl, combine wet ingredients and mix well; add dry ingredients to the wet and whisk until thoroughly blended; fold in cranberries and nuts

4.  Pour batter into greased 9″ x 5″ loaf pan and bake at 325° for 60-75 minutes, or until a knife inserted near the center comes out clean

Crumble Topping: Mix sugar and nuts together in small bowl, then cut in butter until mixture resembles coarse crumbs. During final 20 minutes of baking, remove bread from oven and crumble nut mixture evenly over top. Return to oven and bake until done.

5.  Remove from oven and cool on wire rack for at least 20 minutes before removing from pan; allow to cool completely before slicing