Cranberry Pumpkin Bread

Cranberry Pumpkin Bread

This recipe is for for my daughter's friend Sam. She asked if I had a recipe for pumpkin muffins. As it turns out I had some leftover frozen pumpkin in the freezer that needed to be used up and I had been thinking of making this recipe. While the recipe is for a loaf, it could be made into muffins by changing the baking time.

Ingredients

3 1/2 cups whole wheat flour
3/4 cup brown sugar ( this could be increased to a full cup if a sweeter loaf is desired)
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 tsp allspice
1/2 tsp cloves

2 cups pumpkin puree
1 cup applesauce
1/3 cup maple syrup

2-3 cups frozen cranberries


Directions

Line two loaf pans with parchment paper. See tip below.

Preheat oven to 350.

Mix flour, brown sugar, baking powder, baking soda, salt, nutmeg, cinnamon, allspice and cloves together in a large bowl.

Mix pumpkin, applesauce and maple syrup into another bowl.

Combine the two bowls. Mixture will be very thick. See tip below.

Add in cranberries and mix.

Divide mixture between the two loaf pans and smooth the top.

Bake in a preheated 350 oven for about 55 minute.

Loaves are cooked when a toothpick inserted into the center comes out clean.

Cool on cooling racks. Slice and serve.

Enjoy!

Tip

Parchment paper is much easier to mold into a pan when it is wet. Crumble up a sheet of parchment and run it under water. Squeeze out the excess water and shape it into the pan being used.

If batter is too thick to mix, add about 1/3 cup water, but increase baking time up to 20 minutes. Test frequently to avoid burning.




Inspired by this recipe:  http://joythebaker.com/2010/11/vegan-pumpkin-cranberry-apple-pecan-everythinbread/