Pumpkin Bread with Walnuts and Cranberries

I just made this, it just came out of the oven and smells amazing! My whole house smells like pumpkin pie.

2 tbsps flaxseed meal
5 tbsps water
2/3 cup pure maple syrup
1/4 cup unsweetened applesauce
1 1/2 cups canned pumpkin puree
1/4 cup almond milk
1 cup chopped walnuts
1/2 cup frozen cranberries (you could use dried or fresh)
2 tsp pure vanilla extract
2 cups whole wheat flour
2 Tbs pumpkin pie spice
3 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt

In a small bowl, stir the flaxseed meal together with the water. Set aside for 5 minutes to thicken.
Preheat the oven to 325 degrees F. Lightly coat your loaf pan with nonstick spray.
In a large mixing bowl, whisk together the maple syrup and applesauce until well blended. Add the thickened flaxseed mixture, and stir until fully combined. Stir in the pumpkin puree, almond milk, and vanilla.
In a separate bowl, stir together the flour, spices, baking powder, baking soda, and salt and walnuts. Add the dry ingredients all at once to the wet ingredients. By hand, stir with a wooden spoon or rubber spatula, just until the flour disappears. The batter will be very thick. Fold in the cranberries.
Scrape the batter into the prepared loaf pan. Sprinkle the top with oats if desired. Bake for 50 minutes, then turn the oven off but do not open the door. Continue baking for 10 – 15 minutes or until a toothpick inserted in the center comes out clean.

This entry was posted in Healthy choices, plant based, recipes, Super foods, vegan. Bookmark the permalink.

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