Vegan Apple Cranberry Pumpkin Bread

 holiday 138Lets start the holidays off healthy. I made a vegan pumpkin bread. No butter or eggs… Yeah I know I should be shot, butter is gods gold yes I know. well actually gold is gods gold, yeah I don’t know, so off topic now.

Lets just say this bread has ton of flavor even if its lacking butter.

It has pumpkin, cranberries, and apples in here I guess it makes up for the amount of brown sugar and maple syrup I have in it…. You know lets just forget we had this conversation. I don’t need your doctor or dentist calling me. I’m super busy this time of year, So busy I haven’t even had a chance to go to the liquor store and drink in the shower yet…

No judgments.

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So I started my holiday baking for the season and it’s kinda insane. I found tiny disposable pans to bake them in s I’m not handing out giant gifts of food. I don’t have that much money.

Happy Chanukkah!

Vegan Pumpkin Cranberry Apple Pecan Bread

makes two 9x4x3 inch loaves (and it freezes well!)

2 cups all-purpose flour

1 1/2 cups whole wheat flour

2 cups light brown sugar, packed

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1 15-ounce can pumpkin puree, or just under two cups

1 cup vegetable oil

1/3 cup maple syrup

1/3 cup water

1 heaping cup fresh cranberries

1 medium Golden Delicious apple, peeled  and cored and cut into small pieces I didn’t peel mine

Preheat oven to 350 degrees F.  Place a rack in the center of the oven.  Grease and flour two loaf pans (mine are 9x4x3) and set aside.

In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.

In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup and water.

Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together.  Make sure to scrape the bottom of the bowl well, finding any stray flour bits to mix in.  Fold in, cranberries and apple chunks.

Divide the dough between the two greased pans.  Sprinkle loaf with cinnamon and granulated sugar if you’d like.  Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean.  Remove from the oven.  Let rest in the pans for 20 minutes, then invert onto a cooling rack.

Cool completely before slicing.  Slice into thick pieces and serve.  Maybe even wrap one loaf up in plastic wrap and store in the freezer for future munching.


4 thoughts on “Vegan Apple Cranberry Pumpkin Bread

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