This autumn sweet bread makes a wonderful weekend brunch treat. Try toasting a few slices and serving them with jam or marmalade.
Servings: 16
Ingredients:
Nonstick cooking spray
2 large eggs, slightly beaten
1 1/2 cups sugar
1/3 cup plus 1 tablespoon coconut oil
1 cup packed unsweetened pumpkin
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon baking soda
1 cup chopped cranberries
Directions:
Preheat the oven to 350 degrees F. Coat a 9-by-5-by-3-inch loaf pan with nonstick cooking spray and dust with flour.
In a large bowl, combine the eggs, sugar, coconut oil, pumpkin and vanilla.
In a separate bowl, combine the flour, cinnamon, allspice and baking soda. Make a well in the center. Pour the pumpkin mixture into the well. Mix just until moistened. Stir in the cranberries.
Spoon the batter into the prepared loaf pan. Bake for 1 to 1 1/4 hours, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack.
Add this page to your favorite Social Bookmarking websites
| < Prev | Next > |
|---|
