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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
Diet Category Vegan, vegetarian, gluten free, diary free
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.

Nutrition

Serving: 1g | Calories: 289kcal