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Cranberry Walnut Pumpkin Bread

What you need: 

1 3/4 cups flour (pref. whole wheat)
1 cup vegan brown sugar
1 1/2 cups cranberries (coarsely chopped)
1 cup mashed pumpkin
1 cup chopped walnuts
substitute for 2 eggs
1/2 cup oil
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon orange zest (or to taste)

What you do: 

Preheat oven at 350 Fahrenheit.
Combine flour, sugar, baking powder, and spices in a bowl.
Combine pumpkin, oil, and egg substitute in another bowl.
Combine all, add cranberries and nuts.
Pour into a greased loaf pan and bake 60 to 90 minutes.
Yield one loaf.

Preparation Time: 
2 hours
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

;)b
This turned out great!  I used dry cranberries instead of fresh and added a splash of OJ instead of Orange zest.  I thought the consistency was perfect for a dessert/breakfast bread.

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Wow! What a unique loaf of dessert bread!!

The tartness of the cranberries really corresponds well with the pumpkin flavor. Every flavor is proportioned very well...nothing over-powering anything else, here.

The bread itself is very, very, very moist. It's pretty hard to eat without a plate, so expect thick, sweet dessert bread.

For a vegan bread, this rose very well. No flat-top bread here!

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