Ingredients for Vegan Cranberry Pumpkin Bread
- Raw Cranberries
- White Flour
- Cornmeal
- Granulated Sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- Canned Pumpkin Puree
- ¼ cup canola oil (or vegetable oil)
- 1 tablespoon orange zest (optional)
- Water
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How to Make Vegan Cranberry Pumpkin Bread
- Preheat oven to 350°F (175°C). Lightly grease and flour a 9x9 inch square cake pan.
- In a food processor, pulse 1 cup fresh or frozen cranberries until roughly quartered. Transfer to a small bowl.
- In the same food processor, combine: 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ½ teaspoon salt. Pulse to combine. Set aside.
- In a large bowl, whisk together: 1 (15 ounce) can pumpkin puree, ¾ cup maple syrup or agave nectar, ½ cup unsweetened applesauce, ¼ cup canola oil (or vegetable oil), 2 teaspoons vanilla extract, 1 tablespoon orange zest (optional).
- Gently fold in the dry ingredients and the prepared cranberries into the wet ingredients, using a spatula until just combined. Avoid overmixing.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean and the bread has pulled slightly away from the sides of the pan.
- Let cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to 4 days.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
41g
Fat
1g
Carbs
7g
