WHOLE WHEAT PUMPKIN CRANBERRY BREAD

This is a staple of the fall season. But I can’t wait for fall. So I made some today. J I feel so good when I eat this bread. The whole grain flour, the pure demerara, homemade pumpkin puree, and tart cranberries are SO nourishing in their own respects.

Toasted with butter and a little honey, these are over the top.

They make a great gift or snack when baked as muffins too!

Recipe

Pumpkin puree – 1 ½ C, or 15 oz canned pumpkin

Demerara – 1 C, or sugar

Oil – 2/3 C

Vanilla – 2 tsp

Eggs – 4

Whole wheat pastry flour – 4 C (or sub 3 C white flour)

Baking soda – 2 tsp

Salt – 1 tsp

Cinnamon – 1 tsp

Cloves – ¾ tsp

Baking powder -1/2 tsp

Chopped cranberries – 1 ½ C

Preheat oven to 350 degrees. Move oven rack so tops of bread pans will be in the center of the oven. Grease bottoms only of 2 loaf pans (8 or 9 inches in length). If making muffins, prepare liners (24).

Mix pumpkin, demerara, oil, vanilla and eggs together. Stir in remaining ingredients (except cranberries) until just evenly mixed. Stir in cranberries, then pour into pans. Bake 40-60 minutes (for bread) keeping a close eye. When a toothpick inserted in the middle comes out clean, and the top is evenly browning, they are done.

Get the butter ready to slather, and commence drooling. J