Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cranberry Pumpkin Bread Recipe Picture

Easy Recipe for Cranberry Pumpkin Bread

Whole grain and low sugar, bursting with cranberries.  Grab more healthy recipes on The Easy Healthy Eating Blog at ChristieKelemen.com/blog/.

  • Total Time: 1 hour, 10 minutes
  • Yield: 10 slices 1x

Ingredients

Units Scale

1/2 c Olive Oil

2 T Pure Maple Syrup

2 Large, Pasture-Raised Eggs

1c Organic, Unsweetened Applesauce

1 c Organic Pumpkin Puree

1 T Vanilla (it is Tablespoon, not teaspoon)

2 c Organic Whole Wheat or Sprouted Whole Wheat Flour

1/4 t Aluminum-Free Baking Powder

1 t Baking Soda

1/2 t Sea Salt

1 t Pumpkin Pie Spice

2 t Ground Cinnamon

1 c Low Sugar Dried Cranberries (see note below about fresh cranberries)

Instructions

  1. Preheat oven to 350 degrees.
  2. Butter a loaf pan.
  3. In a large bowl with a hand mixer mix the oil, maple syrup, eggs, apple sauce, pumpkin, and vanilla until smooth.
  4. In a medium bowl mix the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon.
  5. Add dry ingredients to wet ingredients and mix until just blended.
  6. Fold in cranberries by hand just until distributed.
  7. Bake for 1 hour until a toothpick inserted comes out clean.
  8. Let cook in the pan for 5 minutes before removing from the pan.  Cool on a cooling rack for 30 minutes before slicing.

Notes

To lower the sugar content further and enhance the wonderful, tart flavor of the cranberries, substitute the dried cranberries for fresh cranberries.  (Chop the fresh cranberries some before adding.)

Keywords: cranberry pumpkin bread

Find it online: https://christiekelemen.com/cranberry-pumpkin-bread/