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Preheat oven to 350ºF.
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Combine the ground flax and water in a small bowl to create your flax eggs; set aside for about 15 minutes until the water and flax create an egg-like mixture.
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Add the flours, cinnamon, baking soda, and salt to a medium mixing bowl. Whisk to combine.
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In another medium mixing bowl, whisk the coconut milk into the sugar until creamed.
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Add the applesauce, mix into the sugar mixture.
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Stir in the flax eggs and extract, then pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 2/3 of the cranberry sauce so that it creates ribbons of cranberry.
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Spray 3 mini loaf pans (3 x 5.75 inches) with oil. Divide the mixture into the pans.
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Take the remaining 1/3 of cranberry sauce and scatter dollops of sauce across the top of each bread.
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Bake for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
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Cool and slice.
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This bread is super moist. I love to slice it for breakfast, put it under the broiler for a few minutes and add a little butter. Crispy top + moist interior = yum!