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?
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.
1) 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.
2) Spoon the mixture into a non-stick or cooking sprayed bread pan — mine is 9Ã—5. (You can also turn this into muffins by using a muffin tin instead — just bake 25 minutes).
3) Sprinkle some oats and about a teaspoon of brown sugar on top to make a nice crunchy crust.
4) Pop the bread the oven for an hour — fork check to make sure it’s done.