Pumpkins are beautiful aren't they? They are so cute when used in fall decor and even better when cooked in sweet dishes! While grocery shopping the other day I spotted some fresh cranberries, combined with canned pumpkin I already had in my cabinet, it was time to make some autumn inspired sweet bread!
What you'll need:
2 over ripened bananas
1/4 cup canned pumpkin puree
1/2 cup of maple syrup or sorghum
1/3 cup of soy, almond, or rice milk
1 tbsp of lemon juice
2 1/4 cups of whole white wheat flour
1 1/4 tsp of baking soda
1/4 tsp salt
1 cup of whole berry cranberry sauce
1/2 cup of chopped walnuts
Preheat the oven to 350 degrees. Then oil a 9x5 loaf pan. I used a brush and some coconut oil.
Add the lemon juice to the milk, then set aside to allow it to curdle.
In a large bowl mash the banana. Add the pumpkin, milk, syrup, and cranberry sauce. Stir until well combined.
In a separate bowl stir together the walnuts, flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients then fold together until just combined.
Spread the mix into your oiled bread pan.
Bake in the 350 degree oven for 45-55 minutes.
Enjoy!
This recipe was adapted from Fat Free Vegan
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