Vegan Pumpkin Cranberry Bread

I was assessing the fridge after Thanksgiving last year and found a half bag of cranberries and a small bit of pumpkin puree that somehow never made their way into their respective dishes.  As much as I disliked cranberries, I didn’t want to waste. Hence I decided to bake a bread that I could turn into French toast or easily disguise in some other way should it turn out awful. (I wasn’t hopeful,  I was using cranberries so I didn’t waste time formulating a Plan B.)

Lo and behold I baked a wonder bread! A moist and delicious combination of sweet and tangy with a subtle hint of orange and just the right amount of crunchy pecans. Deeeeelicious.

Vegan Pumpkin Cranberry Bread

I’m thankful for the remnant ingredients that were hanging around or I might not have conquered my disdain for the rock hard berry.  Though I still say no thanks to on any form of cranberry relish, I won’t pass up a slice or three of this bread. For all of you anti-cranberry eaters out there, give this vegan pumpkin cranberry bread a try and you too could be converted. Well, at least partially.  Enjoy!

Ingredients for Vegan Pumpkin Cranberry Bread

1  1/4 cups of all purpose flour
3/4 cup of whole wheat flour
1 cup sugar
1  1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup orange juice
¼ cup canola oil
1/3 cup cooked pumpkin puree (pure canned pumpkin if you’re using help from the cannery – not pie filling)
1 1/2 cups fresh cranberries, coarsely chopped
1/2 cup chopped pecans or walnuts (optional)
1 Tablespoon grated orange peel (optional)

Preheat oven to 350°F. Grease a 9x5x3 inch loaf pan.

In a bowl, combine flour, sugar, baking powder, salt and baking soda. Stir in orange juice, oil and pumpkin. Mix until well blended.

Stir in cranberries and nuts and orange peel, if desired. Turn batter into prepared pan and bake for 50 – 55 minutes or until a toothpick inserted in center comes out clean.

Cool on wire rack for 10 minutes before running a butter knife along the edges and removing the bread from the pan.  Finish cooling on wire rack, or feel free to skip this step and proceed to cutting a nice big slice. Enjoy!

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  1. […] you read my blurb on cranberries, you’ll gather I’m not one to enjoy anything that makes my eyes water and my lips […]

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