Cranberry Pumpkin Bread
With its mixture of ground flaxseed and almonds, this moist, tart-but-sweet pumpkin bread makes a nutritious and filling breakfast. It can also become a tasty dessert if it’s topped with a scoop of vanilla ice cream and a drizzle of honey.
If you’d like to give a gift loaf to a friend, mix 2 tablespoons of powdered sugar with a dash of vanilla extract and little bit of milk or water (just enough to make a thick liquid) to make a quick decorative icing. Let the icing drip off of a spoon and go back and forth over the loaf to make a zig-zag pattern.
Preheat oven to 350 degrees F. Grease and flour a 9×5 loaf pan; set aside.
In a medium bowl, whisk together and then set aside:
1 cup whole-wheat flour
1/2 cup almond flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves OR 1/2 tsp. allspice
Combine in a small bowl and then set aside:
1/3 cup almond milk
1/2 tsp. vanilla
In a large bowl, whisk together:
1/4 cup applesauce
1 cup sucanat
Whisk in one at a time:
2 eggs
Whisk in:
1 cup canned pumpkin (if you can find organic pumpkin, it’s worth the splurge; Trader Joe’s sells excellent organic canned pumpkin during the holiday season)
Add flour mixture and milk in three parts, alternating between the two. Stir in:
1 cup cranberries (fresh or frozen)
If you’d like your loaf to be a bit sweeter, add:
3-4 chopped dates OR 1/3 cup raisins
Pour batter into greased pan and bake for 70 minutes. Check doneness with toothpick; if necessary, bake an additional 5 minutes and then check again.
Enjoy!
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Tags: baking, bread, cranberries, pumpkin
