Cranberry Pumpkin Bread (V/RSF)

I am SO ready for fall and the sweater/ scarf weather, Holidays, and pumpkins spiced everything that comes along with it. Mostly I am just so over this extremely hot weather -not that the temperature drops down much during the Fall here in Texas- But I’m definitely ready for some relief.

Here is a recipe to get you excited for the fall season as well. This vegan and refined sugar free Cranberry Pumpkin Bread is;

Soft

Sweet

Moist

Rich

Pumpkiny

&

Loaded with sweet, tangy cranberries.

I hope you love this recipe!

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

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Ingredients:

2 Cups Unbleached All Purpose Four + 1 Teaspoon

1 Tablespoon Baking Powder

1/2 Teaspoon Sea Salt

1 Teaspoon Cinnamon

1/8 Teaspoon Ground Cloves

1 Cup Coconut Palm Sugar

1/2 Cup Coconut oil

1/2 Cup Unsweetened Applesauce

1 1/2 Cups Pumpkin Puree

1 Tablespoon Fresh Lemon juice

2 Teaspoons Vanilla

1 Cup Dried Cranberries

Directions:

Preheat oven to 350°F

Lightly grease a 9″X 5″ bread loaf pan with coconut oil, and line bottom of pan with parchment paper, set aside.

In a medium sized mixing bowl, combine 2 cups all purpose flour, baking powder, salt, cinnamon, and cloves, stir together using a rubber spatula.

In a large mixing bowl, use a hand beater or stand mixer to mix coconut sugar, coconut oil, applesauce, pumpkin puree, lemon juice, and vanilla. Mix on medium speed until combined.

Add dry ingredients to wet, stir together using rubber spatula, mix until just combined.

Add cranberries and 1 teaspoon flour into -now empty- medium sized bowl, toss to thoroughly coat cranberries in flour. Then fold into pumpkin bread batter using a rubber spatula.

Pour and spread batter into prepared bread loaf pan.

Bake at 350°F for 45-50 minutes or until toothpick comes out clean when poked into center of bread.

Cool & Serve.

Makes: 1 Loaf

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Enjoy!

 

 

 

 

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