Still have canned pumpkin in the pantry? So do I. In addition to that I had some cranberries in the fridge that I have been staring at for a few days and unopened pecans in the freezer. I was thinking of making muffins but then I saw one lonely apple that needed to be used soon, I decided to make a loaf of Pumpkin Cranberry Everything Bread. Ok, it doesn’t have everything but it had enough different ingredients to make me question how it would turn out. But holy Pumpkin Bread Batman, it turned out to be some of the tastiest bread I have ever made. It wasn’t dense or overwhelming. The pumpkin flavor combined with the tartness of the cranberries and the texture of the pecans made me smile as I enjoyed every bite. It is definitely a must-bake for Fall!!! I might add a little pumpkin pie spice and more cinnamon next time for an extra Mmmmmmm…
1 3/4 cups whole wheat flour
1 cup light brown sugar, packed
1/2 can pumpkin puree (just about 1 cup)
1/2 cup coconut oil
1/4 cup maple syrup (just shy of 1/4 cup)
1/4 cup water (just shy of 1/4 cup)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp cinnamon
1/2 cup chopped pecans (just leave them out if you don’t/can’t eat nuts!)
1/2 heaping cup of fresh cranberries
1/2 granny smith apple, peeled and chopped into small pieces (optional)
What to do…
1. Preheat oven to 350 degrees. Rub a little coconut oil into a loaf pan (mine is 9x4x3) or spray with cooking spray and set aside.
2. In a large bowl whisk together the flour, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a medium bowl whisk together the pumpkin puree, coconut oil, maple syrup and water until combined.
4. Add the wet ingredients to the dry ingredients. I used a spatula to mix it all together and ensure I got all the flour from the bottom of the bowl. The dough will become more pliable as you mix it, but it definitely starts out a little crumbly.
5. Fold in the cranberries, chopped pecans and apple. Place the dough into the loaf pan. I sprinkled a little sugar (turbinado) on top and added a few whole pecans to dress it up. Bake for 60 minutes but start checking it at 45 minutes, adding 5 minutes at a time until an inserted toothpick/cake tester comes out clean.
6. Let the bread rest in the pan but on a cooling rack for about 20 minutes and then take it out and let cool the rest of the way on the rack.