NON-DAIRY PUMPKIN WALNUT CRANBERRY BREAD

NON-DAIRY PUMPKIN WALNUT CRANBERRY BREAD image

Yield 1 loaf

Number Of Ingredients 13

Previous Next

2 Eggs
1/2 cup Maple Syrup
1/4 cup Canola Oil
1 cup Pumpkin Puree (1 small pumpkin)
1 1/4 cup Whole Wheat Flour
1/2 tsp. Baking Soda
3/4 tsp. Baking Powder
1 tsp. Cinnamon
1/2 tsp. Sea Salt
1/2 tsp. Nutmeg
1/4 tsp. Ginger
1/2 cup Chopped Walnuts
1/2 cup Dried Cranberries

Steps:

Mix together eggs and maple syrup in a bowl. Add pumpkin puree and stir until smooth and even In a separate bowl combine all dry ingredients except nuts and berries and blend well. Fold in wet ingredients, stirring until evenly blended. Add walnuts and cranberries, stirring until evenly mixed in. Grease a 4.5" by 8" loaf pan with flavorless oil (grapeseed works particularly well). Pour the mixture in and smooth. Bake at 350 degrees for 15-25 minutes, until a toothpick comes out clean. Keeps well for up to a week. Not too sweet, and wonderful for breakfast!