材料：
無麩質1:1烘焙粉 285克
蔓越莓乾 150克
椰子糖 150克
泡打粉 1.5茶匙
肉桂粉 1茶匙
鹽 1茶匙
梳打粉 1茶匙
橙汁 170毫升
菜油 65克
雞蛋 1隻
步驟：
1.預熱焗爐至350度，模具掃上油。
2.切碎蔓越莓乾。
3.將烘焙粉、椰子糖、泡打粉、肉桂粉、梳打粉、鹽混合，加入橙汁、菜油及雞蛋攪拌。
4.將蔓越莓乾加入麵糊攪勻，倒入模具。
5.放入焗爐，焗約55分鐘至麵糊全熟。
6.放涼後切片即可享用。
Ingredients:
Dried Cranberries 150g
1:1 Gluten-free flour 285g
Coconut sugar 150g
Baking powder 1.5tsp
Ground cinnamon 1tsp
Salt 1tsp
Baking soda 0.5tsp
Orange juice 170ml
Vegetable oil 65g
Egg 1pc
Steps:
1.Preheat the oven to 350 degrees Grease a loaf pan with oil.
2.Chop dried cranberries coarsely.
3.Whisk together the gluten-free flour, granulated sugar, baking powder, cinnamon, salt, and baking soda in a large bowl. Add the orange juice, vegetable oil, egg, and vanilla extract. Mix until a smooth batter forms.
4.Add dried cranberries into the batter and pour into the load pan.
5.Bake until a cake tester inserted into the loaf comes out clean, about 55 minutes.
6.Cool bread in pan for 15 minutes and cut bread into slices. Enjoy.