Mother Forking Farm

Ingredients:

• 2 cups of gluten free all-purpose flour with xanthan gum
• 2 cups of fresh or frozen cranberries (can sub blueberries)
• 1 cup of softened butter
• 8 ounces softened cream cheese
• 1.5 cups of granulated sugar
• 1 teaspoon of vanilla extract
• 4 eggs
• 1.5 teaspoons of baking powder
• 1/2 teaspoon of salt

Directions:

1. Preheat oven to 350°F (175°C) and grease two 9×5-inch loaf pans.
2. Cream together butter, cream cheese, and sugar until fluffy.
3. Mix in vanilla extract.
4. Add eggs one at a time, blending well after each. In a separate bowl, whisk flour, baking powder, and salt.
5. Gradually add dry mixture to wet mixture and mix until just combined.
6. Gently fold in cranberries and pecans (if using).
7. Divide batter between the greased pans.
8. Bake for 45-65 minutes until a toothpick inserted comes out clean.
9. Cool in pans for 10-15 minutes, then transfer to a wire rack to cool completely.