Pumpkin Cranberry Bread

Alkaline Recipes

Pumpkin Cranberry Bread-moist and flavorful. Perfect for holidays or any time. Vegan, gluten free, dairy free.

4 from 1 vote

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings 10 slices

Calories/serving 289 kcal

Ingredients

Bread

1 3/4 cup gluten free flour
1 cup coconut sugar
1 can organic pumpkin puree
1/4 cup coconut oil
4 oz applesauce
1 cup dried cranberries
1 tsp sea salt
1 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
2 eggs-vegetarian option
Egg substitute equivalent to 2 eggs-vegan option. I use Follow Your Heart Vegan Egg

Whipped Maple Butter

1/2 cup vegan butter-room temperature
3 tbsp maple syrup

Whipped Pumpkin Cream Cheese

1/2 cup vegan cream cheese-room temperature
3 tbsp maple syrup
2 tsp pumpkin pie spice

Instructions

Mix all ingredients in bowl except cranberries.
Fold cranberries into mixture.
Generously grease 9x5 loaf pan with coconut oil.
Bake at 350 degrees for 1 hour.
Let bread cool. Insert knife around edges of bread so that sides don't stick when removing.
Slice and serve plain, with whipped maple butter or pumpkin vegan cream cheese.
Whipped Butter and Whipped Cream Cheese
Whip cream cheese, maple syrup and pumpkin pie spice with hand blender until smooth.
Whip butter and maple syrup with hand blender until smooth.

Pumpkin Cranberry Bread. Both of these ingredients are holiday ingredients...pumpkin for Thanksgiving and cranberries for Christmas. This bread is perfect for both! Depending on your preference, you can serve the bread plain, or dress it up with whipped pumpkin vegan cream cheese, or whipped maple butter. This delicious bread works for breakfast, snack, or holiday dinner. Vegan, gluten free and dairy free.

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