Vickys Cranberry and Apple Sauce Loaf, Great for Leftovers!

• 100 grams granulated sugar
• 60 grams light brown sugar
• 80 grams whole cranberry sauce
• 40 grams unsweetened apple sauce
• 60 ml oil
• 60 ml rice milk or milk of choice (you may need more)
• 1 tsp vanilla extract
• 260 grams gluten-free flour / plain flour
• 1 tsp bicarb of soda / baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 pinch xanthan gum if using gluten-free flour
• 3 medium red apples, peeled, cored and diced into large chunks

1. Preheat the oven to gas 4 / 180C / 350F and lightly grease and flour a loaf tin
2. Put the sugars, sauces, oil and vanilla in a bowl and mix together well
3. Sprinkle the flour, baking powder, bicarb and nutmeg (and xanthan if using) on top then mix in, adding enough milk to bring to a banana bread batter consistency
4. Stir in the diced apples and pour into the loaf tin
5. Bake for 60 minutes until well risen and pulling away from the edges of the tin
6. Let cool in the tin for 5 minutes then release to cool completely on a wire rack before glazing if desired and slicing

sugar, brown sugar, cranberry sauce, apple sauce, oil, rice milk, vanilla, flour, baking soda, ground cinnamon, ground nutmeg, xanthan gum if using, red apples

Taken from cookpad.com/us/recipes/450658-vickys-cranberry-and-apple-sauce-loaf-great-for-leftovers (may not work)