Pumpkin Cranberry Bread
Pumpkin Cranberry Bread-moist and flavorful. Perfect for holidays or any time. Vegan, gluten free, dairy free.
Servings 10 slices
Calories 289kcal
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.
