Vegan Pumpkin Bread with Cranberry
This 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.
| Servings | Prep Time |
| 12 slices | 20 minutes |
| Cook Time | Passive Time |
| 50 minutes | 5 minutes |
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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!
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- 1 can pumpkin puree
- 2 cups cranberries whole, raw
- 1 1/2 cups flour
- 1/4 cup cornmeal
- 3/4 cup sugar
- 3/8 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 3 tbsp canola oil
- 2 tbsp applesauce unsweetened
- 3 tbsp water
- Preheat oven to 350 degrees.
- Add cranberries to food processor and pulse until chopped.
- Add flour, cornmeal, sugar, salt, baking soda, baking powder, cinnamon, ginger and cloves to the food processor and pulse a few times to blend.
- In a large bowl add the pumpkin puree, oil, applesauce and water. Stir to combine.
- Add dry ingredients from food processor to wet ingredients and stir until just combined.
- 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.
- Cool in the pan for 5 minutes then transfer to cooling rack.
- Store in an airtight container.
Serving size is 1 slice about 3/4 inch thick.
Recipe courtesy of paperfreeme on Food.com.
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.
Great! Glad you liked it! Let us know how the whole wheat flour turns out.