Lightly Sweetened Cranberry Walnut Bread

0 Preheat oven to 350 degrees F.
1 Lightly grease a 9 x 4 inch loaf pan and set aside.
2 Prepare your flax egg by combining 1 Tbsp ground flax with 3 Tbsp water. Stir and allow to sit for 3-5 minutes, until it has a gel-like consistency.
3 In a large bowl, mix together flours, baking powder, baking soda, cinnamon, and salt.
4 Add the flax egg, non-dairy milk, and sugar. Stir until just combined, don’t overmix.
5 Fold in chopped walnuts and cranberries.
6 Transfer to greased loaf pan and bake for 50-55 minutes, until golden and a toothpick inserted in the center comes out clean.
7 Cool in the pan for 10 minutes and carefully remove bread from the pan and let it continue cooling on a cooling rack. Wait for it to completely cool before cutting into it or wrap it up and put it in a ziploc bag once cooled. Let it sit overnight and cut the following day…if you can wait that long. 
8 Enjoy!