Blend together eggs, oil, coconut milk, sugar, vanilla, lemon extract and salt. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Fold in cranberries and nuts. Pour into a greased 9x5x3 inch loaf pan and bake at 350° F (175° C) for 60 minutes. Remove from pan and cool on a rack.
Hint: Add 1/2 cup Swanson Organic Coconut Shreds. This added more fiber and also tasted great!
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