Vegan Pumpkin Bread with Cranberry

Vegan Pumpkin BreadThis Vegan Pumpkin Bread with Cranberries is moist and delicious…and it’s really pumpkin-y! It won’t last 5 minutes at your next holiday gathering!

Pumpkin is a favorite ingredient of mine. Doesn’t matter whether it’s in a pie, a cookie, bread, pudding or anything else. I love it! Amelia made this Vegan Pumpkin Bread at my request because we had a can of pumpkin to use and I couldn’t let it just sit there doing nothing.

The cranberries give it a little extra texture, tartness and sweetness. I’m usually a pumpkin purest, but the cranberries taste really good in it.

Enjoy topped with a little vanilla yogurt or nice-cream.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Cranberry Pumpkin Bread
Votes: 2
Rating: 5
You:
Rate this recipe!
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This Vegan Pumpkin Bread with Cranberries is moist and delicious. It won't last 5 minutes at your next holiday gathering!
Servings Prep Time
12 slices 20 minutes
Cook Time Passive Time
50 minutes 5 minutes
Servings Prep Time
12 slices 20 minutes
Cook Time Passive Time
50 minutes 5 minutes
Cranberry Pumpkin Bread
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
This Vegan Pumpkin Bread with Cranberries is moist and delicious. It won't last 5 minutes at your next holiday gathering!
Servings Prep Time
12 slices 20 minutes
Cook Time Passive Time
50 minutes 5 minutes
Servings Prep Time
12 slices 20 minutes
Cook Time Passive Time
50 minutes 5 minutes
Ingredients
Servings: slices
Instructions
  1. Preheat oven to 350 degrees.
  2. Add cranberries to food processor and pulse until chopped.
  3. Add flour, cornmeal, sugar, salt, baking soda, baking powder, cinnamon, ginger and cloves to the food processor and pulse a few times to blend.
  4. In a large bowl add the pumpkin puree, oil, applesauce and water. Stir to combine.
  5. Add dry ingredients from food processor to wet ingredients and stir until just combined.
  6. Pour into nonstick bread pan or a lightly oiled bread pan and back for approximately 50 minutes. Test the bread by inserting a knife or toothpick in the center, it should come out clean and the sides should pull away slightly from the pan.
  7. Cool in the pan for 5 minutes then transfer to cooling rack.
    Vegan Pumpkin Bread Prep
  8. Store in an airtight container.
    Vegan Pumpkin Bread
Recipe Notes

Serving size is 1 slice about 3/4 inch thick.

Recipe courtesy of paperfreeme on Food.com.

2 replies
  1. Erica
    Erica says:

    Delicious! I couldn’t find cranberries for some reason, so I made it without them. I used only 1/2 cup of sugar. Next time I make it I’m going to use some whole wheat flour.

    Reply

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