Fresh Cranberry and Walnut Pumpkin Bread

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 that this pumpkin bread is 100% whole wheat?

Nothing but the best for you, friends.

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 whole milk (or dairy substitute)
• 1/4 C applesauce
• 1 egg (or 1 vegan flax egg)
• 1 tsp. vanilla extract

Instructions:

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.

And voila!

Cool bread on a wire rack while taking glamour shots 😉

And then… dig in!

- anne

Fresh Cranberry and Walnut Pumpkin Bread

May 5, 2019

Print Recipe

Ingredients:

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 whole milk (or dairy substitute)
• 1/4 C applesauce
• 1 egg (or 1 vegan flax egg)
• 1 tsp. vanilla extract

Instructions:

1. 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.
2. Spoon the mixture into a non-stick or cooking sprayed bread pan — mine is 9x5. (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.

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!