Wednesday, November 21, 2012

pumpkin-tinged cranberry bread

This vegan pumpkin-cranberry bread makes a delicious breakfast with coffee or tea.
If you are like me, you've taken advantage of the pre-Thanksgiving sales and have stocked up on rock-bottom-dollar canned pumpkin. I now have about 6 cans in my pantry. This tasty quick bread recipe – a little tart, a little sweet – will help you put a dent in your stash – or use up leftover Thanksgiving pumpkin. 

Mix dry and wet ingredients and bake. It's that simple.
This recipe is about balance, hence the recipe name "Pumpkin-Tinged Cranberry Bread." The addition of just 1/2 cup infuses this bread an earthy sweetness that provides a nice counterbalance to the tanginess of the cranberries.

Save your ass. Use up your pumpkin stash.
Jenkins Jellies Contest Winner
Before I give you the recipe, I'd like to announce the lucky winner of the Jenkins Jellies giveaway contest. Congratulations....drumroll...Heather from "Thin Before 30!" Email me with your address.

Fresh from the oven
Vegan Pumpkin-Tinged Cranberry Bread
Dry Ingredients:
  • 1/2 cup brown sugar, packed
  • 1/2 cup sugar
  • 2 cups flour [I used1 cup whole-wheat pastry flour, 1/2 cup white spelt flour and 1/2 cup white flour]
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp sea or kosher salt
  • 1/4 tsp ground cardamon [optional]
  • 2 tsp baking powder
  • 1 tsp baking soda
Wet Ingredients:
  • 6 T canola oil
  • 1/2 cup unsweetened pumpkin
  • 1 tsp vanilla
  • 1/2 cup vegan sour cream or plain non-dairy yogurt
  • 1/2 cup non-dairy milk
  • 2 cups cranberries
Makes one loaf

Preheat oven to 350 degrees.

Mix dry ingredients in a large bowl.

Mix wet ingredients in a medium bowl, then stir into dry ingredients until just combined. Don't overmix or you'll end up with a tough loaf. Batter will be thick.

Stir the cranberries into the batter, then pour into a greased loaf pan.

Bake for about 60-70 minutes or until a cake tester inserted in center comes out clean. Cool for 15 minutes, then run a butter knife along edges of pan, invert and transfer to a serving dish.
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Hannah said...

With recipes like this, I don't see how any pumpkin surplus would last long. :)
Hope you have a Happy Thanksgiving!

Andrea said...

What a great-looking bread — crackled top and moist inside. I love a good cranberry bread but this one looks even better with the added pumpkin.

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