Cranberry, Pistachio and Pecan Loaf

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Another courgette sweet loaf, yes it's true - I'm slightly addicted to the soft moist texture of adding courgettes to baked goods. This is very similar to the protein power courgette and pecan loaf. I've just added in some festive touch of cranberries soaked in orange juice and brandy and I've reduced the sugar as I think the cranberries add a touch of sweetness.

Hope you like it! let's bake...

Ingredients

• 2 large eggs
• 1/4 cup castor sugar
• 1/2 cup soft brown sugar
• 1/2 cup coconut oil
• 1 teaspoon vanilla extract
• 1.5 cups plain flour
• pinch of salt
• 1 teaspoon mixed spice
• 1/2 teaspoon bicarbonate soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground mace
• 1/2 cup cranberries soaked in orange juice and brandy (discard liquid before adding to mixture)
• 1 medium courgette grated, squeeze out excess liquid 
• 1/4 cup pecan nuts
• 1/4 cup pistachio nuts
• 3/4 cups oats, whizzed up
• 1/2 cup dairy free milk (I used vanilla soy milk)

#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #

Preparation 

Preheat oven to 195 degrees, and coat a loaf tin with coconut oil and line with baking parchment.

Get two large clean mixing bowls ready.

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Whisk the sugars, vanilla, eggs, and  melted coconut oil in a large clean bowl. 

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Whisk with an electric mixer on high setting then lower the setting once the mixture starts coming together and looks smooth.

In a separate bowl sift together the flour, mixed spice, baking powder, bicarbonate soda, ground mace and salt.

Slowly start incorporating the wet ingredients into the dry ingredients stir with a wooden spoon or spatula. Stir in some of the soy milk to loosen up the mixture a little, add the oats and stir well, add some more soy milk. Stir in the nuts, courgette and cranberry  and the rest of the soy milk, should be left with a rather thick chunky type batter.

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Pour the mixture into the prepared loaf tin, gently bang the tin on the work surface to level out the mixture. 

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Bake in preheated oven for 1 hour, after an hour check with a clean tooth pick, by inserting the tooth pick in the center of the loaf. If it comes out clean, it's done! If not, return the tin to the oven and bake for a further 10 minutes.

Leave the loaf in the tin to cool completely, this will give it that extra moist, melt in the mouth texture. 

Done!

Hey! wait, check these out too!!

Pecan and Protein Loaf

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!!!

Alicia

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