Cranberry Pumpkin Bread

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Super moist, tasty and healthier pumpkin bread.

Course Bread

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 214

Author Kim

Ingredients

1 3/4 cups whole wheat pastry flour all-purpose or whole wheat flour work too
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups pumpkin puree
1/3 cup orange juice or water
1/3 cup coconut oil melted (or other oil)
2 eggs
1/2 cup pure maple syrup
2 teaspoons pure vanilla extract
2 cups fresh or frozen cranberries thawed if frozen

Instructions

Preheat oven to 350 degrees F. Spray a large 9 x 5 loaf pan.
In a large bowl combine all dry ingredients and set aside.
In a medium bowl whisk all wet ingredients until combined. I add the melted coconut oil last and whisked vigorously to keep it from hardening back up.
Add wet ingredients to dry ingredients and mix until the batter is combined, but don't over mix.
Add cranberries and fold into batter.
Pour batter into loaf pan and bake for 60 minutes and until toothpick comes out clean in the center.
Enjoy with coffee or tea!

Notes

Quick bread is made for freezing! Let the loaf cool completely before wrapping plastic wrap and popping in a ziptop bag. I love to keep this on hand to share with others.

Nutrition