Cranberry Pumpkin Apple Pecan Bread

That's a mouthful! This is a bread recipe that I found and despite it being vegan, decided to try. It's so moist from the pumpkin and tart from the cranberries. You'll love it. The trick to this vegan bread is to let it cool completely before you cut it because there is no butter or eggs to hold it together. If you cut into it too soon, it can be crumbly.

Cranberry Pumpkin Apple Pecan Bread

Adapted from Joy the Baker

Ingredients

2 c flour

1 1/2 c whole wheat flour

2 c brown sugar

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp nutmeg

1 tsp cinnamon

1 tsp allspice

1/2 tsp cloves

1 15oz can pumpkin (about 2c, and not pumpkin pie mix)

1 c vegetable oil

1/3 c maple syrup (not pancake syrup, please)

1/3 c water

1 c chopped pecans

1 c cranberries

1 apple, cored and diced

Directions

Preheat the oven to 350 degrees. Grease and flour 2 loaf pans.

Whisk flours, sugars, baking soda and powder, salt and spices together. In a separate bowl, mix the pumpkin, oil, syrup and water.

Combine the two mixtures together and fold in the cranberries, pecans and apples. Bake 1 hr 15 min or until a toothpick inserted comes out clean. Cool 20 minutes then turn out onto a baking rack. Cut when cooled completely!