Wednesday, November 27, 2013

Pumpkin Cranberry Bread

In an effort to clean up some Thanksgiving favorites the kids & I made this AMAZING pumpkin cranberry bread.  Not only did the kiddos love helping me in the kitchen to make this bread, they loved gobbling up this yummy holiday treat.

1. Preheat oven to 350 & grease bottoms of loaf pans with coconut oil.  (2 loaf pans - 8 1/2x 4 1/2x 2 1/2)

2. Mix 15 ounces (1 can) pure pumpkin puree, 1 cup raw honey, 2/3 cup stevia, 2/3 cup unsweetened applesauce, 2 teaspoons vanilla, & 4 eggs in a large bowl.

3. Stir in 3 cups whole wheat flour (you could also use spelt flour, quinoa flour, unbleached all purpose flour, or the flour of your choice), 2 teaspoons baking soda, 1 teaspoon sea salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground all spice, 1/2 teaspoon baking powder.

4. Stir in 3 cups fresh or frozen cranberries & 1/2 cup coarsely chopped nuts (optional).

5. Divide batter evenly between loaf pans & bake 50-60 minutes.

6. Allow to cool for about 10 minutes in the pans.  Then loosen the loaves from the sides of the pan with a butter knife, remove from pans, & allow to continue cooling on a wire rack.

*Wrap tightly & store at room temperature for about 4 days or refrigerate up to 10 days.  You could also make several loaves & freeze this for use throughout the holiday season.

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