|This vegan pumpkin-cranberry bread makes a delicious breakfast with coffee or tea.|
If you are like me, you've taken advantage of the pre-Thanksgiving sales and have stocked up on rock-bottom-dollar canned pumpkin. I now have about 6 cans in my pantry. This tasty quick bread recipe – a little tart, a little sweet – will help you put a dent in your stash – or use up leftover Thanksgiving pumpkin.
|Mix dry and wet ingredients and bake. It's that simple.|
This recipe is about balance, hence the recipe name "Pumpkin-Tinged Cranberry Bread." The addition of just 1/2 cup infuses this bread an earthy sweetness that provides a nice counterbalance to the tanginess of the cranberries.
|Save your ass. Use up your pumpkin stash.|
Jenkins Jellies Contest Winner
Before I give you the recipe, I'd like to announce the lucky winner of the Jenkins Jellies giveaway contest. Congratulations....drumroll...Heather from "Thin Before 30!" Email me with your address.
|Fresh from the oven|
Vegan Pumpkin-Tinged Cranberry Bread
- 1/2 cup brown sugar, packed
- 1/2 cup sugar
- 2 cups flour [I used1 cup whole-wheat pastry flour, 1/2 cup white spelt flour and 1/2 cup white flour]
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp sea or kosher salt
- 1/4 tsp ground cardamon [optional]
- 2 tsp baking powder
- 1 tsp baking soda
- 6 T canola oil
- 1/2 cup unsweetened pumpkin
- 1 tsp vanilla
- 1/2 cup vegan sour cream or plain non-dairy yogurt
- 1/2 cup non-dairy milk
- 2 cups cranberries
Makes one loaf
Preheat oven to 350 degrees.
Mix dry ingredients in a large bowl.
Mix wet ingredients in a medium bowl, then stir into dry ingredients until just combined. Don't overmix or you'll end up with a tough loaf. Batter will be thick.
Stir the cranberries into the batter, then pour into a greased loaf pan.
Bake for about 60-70 minutes or until a cake tester inserted in center comes out clean. Cool for 15 minutes, then run a butter knife along edges of pan, invert and transfer to a serving dish.