Pumpkin and Fresh Cranberry Loaf
Pumpkin and Fresh Cranberry Bread is just perfect with a cup of tea on a cool Fall day. Naturally sweetened, moist and delicious.
Prep Time15 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Bread
Cuisine: Sweet
Keyword: cranberry bread
Servings: 8 serves
Calories: 196kcal
Author: Whole Food Bellies
- 1 ½ cups whole wheat flour
- 1 ½ teaspoon pumpkin spice
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 2 cage free organic eggs
- 1 cup unsweetened pumpkin puree
- ½ cup stick unsalted butter melted
- ⅓ cup pure maple syrup
- ¾ cup chopped fresh cranberries
- Coconut oil for greasing the pan
Preheat oven to 325F. Grease your loaf tin with some coconut oil and set aside for later
Whisk together the flour, pumpkin spice, baking powder and baking soda in a large bowl
Mix in the eggs, pumpkin puree, melted butter and maple syrup until well combined. Gently fold in the chopped cranberries
Pour the batter into the greased loaf pan. Use a spatula to flatten the top. Bake for about 50-55 mins, until a skewer inserted into the middle comes out clean
Enjoy
Calories: 196kcal | Carbohydrates: 28.3g | Protein: 4.9g | Fat: 7.3g | Saturated Fat: 3.9g | Cholesterol: 56mg | Sodium: 176mg | Fiber: 3.4g | Sugar: 8.6g