One bite into this bread and you will swoon.
A crisp, slightly sweet crust, crunchy walnuts, and hot, fresh cranberries that explode in your mouth as you bite into them. Oh, and pumpkin. Yes please.
Did I mention there’s no butter or oil and that this pumpkin bread is 100% whole wheat? Nothing but the best for you, friends.
Fresh Cranberry and Walnut Pumpkin Bread
(makes 1 loaf; about 12 slices)
- 1.5 C whole wheat pastry flour (NOT regular whole wheat flour)
- 1 C oats
- 1/2 C brown sugar
- 1/3 C ground flaxseed
- 1/3 C walnuts (optional)
- 1.5 Tbsp. pumpkin pie spice
- 1 tsp. baking soda
- 1 C canned pureed pumpkin
- 1 C fresh cranberries (leftover from my Cranberry Caramel Date Bars!)
- 3/4 C skim milk (or dairy substitute)
- 1/4 C applesauce
- 1 egg (or 1 vegan flax egg)
- 1 tsp. vanilla extract
Preheat oven to 350. In two large separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish.
Spoon the mixture into a non-stick or cooking sprayed bread pan — mine is 9×5. (You can also turn this into muffins by using a muffin tin instead — just bake 25 minutes).
Sprinkle some oats and about a teaspoon of brown sugar on top to make a nice crunchy crust
Pop the bread the oven for an hour — fork check to make sure it’s done.
Cool bread on a wire rack while taking glamour shots
And then… dig in!
No more procrastinating — I‘ve got to get back to work! I’m writing a paper for my Maternal and Children’s Health class about whether television viewing increases the risk of childhood obesity. So far, based on the studies I’ve found, it looks like — yes, it does! But for reasons you might not think — television watching doesn’t seem to be linked to the amount of physical activity a child gets — but it DOES seem to lead to increased food consumption (while watching TV). Interesting!