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Pumpkin Cranberry Bread

Pumpkin Cranberry Bread-moist and flavorful. Perfect for holidays or any time. Vegan, gluten free, dairy free.
Course Bread
Cuisine American
Keyword bread, cranberry, pumpkin
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 slices
Calories 289kcal
Author Alkaline Recipes

Ingredients

Bread

  • 1 ¾ cup gluten free flour
  • 1 cup coconut sugar
  • 1 can organic pumpkin puree
  • ¼ cup coconut oil
  • 4 oz applesauce
  • 1 cup dried cranberries
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon 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

  • ½ cup vegan butter-room temperature
  • 3 tablespoon maple syrup

Whipped Pumpkin Cream Cheese

  • ½ cup vegan cream cheese-room temperature
  • 3 tablespoon maple syrup
  • 2 teaspoon 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.