I may or may not get overly excited about fall which results in pumpkin everything around my house. I can’t help it. If I still dressed up for Halloween I would be a pumpkin. Actually, I was a pumpkin when I was little and I was stuffed with newspapers to make my costume all puffy. I wish my family used cameras back then because it would be so fun to see a picture of that.

This recipe hits all the spots for a fall baking treat, and BONUS, you can easily make these into muffins too. As muffins, they will bake a little faster but other than that you don’t need to change a thing. 

Hope you enjoy!

Pumpkin Cranberry Bread

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Fall inspired pumpkin cranberry quick bread

Author: Grace Brinton

Recipe type: Dessert

Serves: 1 loaf

Ingredients

• 2 Tbl ground flax
• ¼ cup plus 2 Tbl cassava flour
• ¼ cup plus 2 Tbl coconut flour
• ¼ tsp sea salt
• ¾ tsp baking soda
• ¾ tsp baking powder
• 2½ tsp pumpkin pie spice
• 2 tsp cinnamon
• 1 cup plus 2 Tbl pumpkin puree
• 3 eggs plus 3 yolks, beaten
• 5 Tbl water
• ¼ cup plus 3 Tbl maple syrup
• 3 Tbl ghee, melted (or sub coconut oil)
• 1 cup cranberries (fresh or dried)

Instructions

1. Preheat oven to 350.
2. Grease a 9x5 loaf pan with ghee.
3. Combine all the dry ingredients in a mixing bowl: flours, salt, baking soda and powder, spices.
4. Combine all the wet ingredients in a separate bowl: pumpkin, eggs, water, maple syrup and ghee.
5. In 3 parts, slowly sprinkle the dry ingredients into the wet ingredients, whisking as you do so.
6. Add cranberries, then pour into loaf pan and smooth the top.
7. Bake for 25 minutes, spin pan front to back for even baking.
8. Bake another 15 minutes, then start checking for doneness every 5 minutes- the top should not be jiggly and a knife inserted into the center should come out with barely any crumbs.
9. Allow to fully cool before slicing.

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