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
Ingredients:
(makes 1 loaf; about 12 slices)
Dry:
- 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
Wet:
- 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
Instructions:
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 9×5. (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.
Enjoy!
Click here for the original post with LOTS more photos!
