• Preheat oven to 375 degrees F. 
• In a stand mixer or large bowl with hand mixer place wet ingredients- the eggs, cottage cheese and blend until combined.  
• Add the dry ingredients- coconut flour, granulated sweetener, baking powder, xanthan gum and salt to the stand mixer or bowl using the electric mixer and blend until incorporated. 
• In a small bowl add the cranberries, brown sugar sub, pecans, cinnamon, nutmeg and orange zest and mix well. Add this cranberry mixture to the mixer and blend on low speed to just combined.
• Line a 1.5 Quart (8 by 4) loaf pan,  (metal loaf pan or ceramic) with parchment paper and spread batter in pan. 
• Bake for 30-35 minutes until a toothpick in center comes out clean and it's golden brown. Baking time varies using a gas oven as opposed to electric. Electric ovens need less time than gas, so check bread at 25- 30 minutes.
• Allow to cool in pan for 20 minutes before removing to a wire rack. 
• Cool completely before adding toppings and slicing. 
• Storage; Place leftovers of this delicious bread wrapped in aluminum foil or in an airtight container in the fridge for up to 7 days or freeze for up to 1 month.

Optional toppings

• Place the white chocolate chips and butter into a small microwavable bowl and heat for 30 seconds, stir well, if still not smooth, heat another 30 seconds and stir until smooth. Drizzle over the loaf. Sprinkle dried cranberries if desired.