FRESH CRANBERRY AND WALNUT PUMPKIN BREAD

With Thanksgivukah around the corner, here is a great recipe for your holiday dinner (especially if you make it pareve).

Fresh Cranberry and Walnut Pumpkin Bread

Ingredients:

(makes 1 loaf; about 12 slices)

Dry:

1.5 C whole wheat pastry flour (NOT regular whole wheat flour)
1 C oats
1/2 C brown sugar
1/3 C ground flaxseed
1/3 C walnuts (optional)
1.5 Tbsp. pumpkin pie spice
1 tsp. baking soda

Wet:

1 C canned pureed pumpkin
1 C fresh cranberries
3/4 C skim milk (or dairy substitute)
1/4 C applesauce
1 egg (or 1 vegan flax egg)
1 tsp. vanilla extract

Instructions:

Preheat oven to 350.

1) In two large separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish.

2) Spoon the mixture into a non-stick or cooking sprayed bread pan — mine is 9×5. (You can also turn this into muffins by using a muffin tin instead — just bake 25 minutes).

3) Sprinkle some oats and about a teaspoon of brown sugar on top to make a nice crunchy crust.

4) Pop the bread the oven for an hour — fork check to make sure it’s done.

Enjoy!