Name: Vegan cinnamon swirl pumpkin cranberry bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 5 servings
Cuisine: World
Ingredients: 2 cups all-purpose flour; 1½ cups whole wheat flour; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon fresh grated nutmeg; 1 teaspoon cinnamon; ½ teaspoon ginger; ¼ teaspoon allspice; 1 cup dark brown sugar; ⅓ cup granulated sugar; 1 15-ounce can pumpkin puree; ⅔ cup cinnamon apple sauce; ¼ cup olive oil; ⅓ cup maple syrup; ⅓ cup water; 1 cup dried chopped cranberries

This Vegan Pumpkin Bread was made almost two and half years, which means it’s in dire need of a slight makeover. I threw out the coconut sugar cuz that shiznit is expensive, replaced it with brown sugar and swapped the coconut oil for olive oil. Don’t look at me cross eyed. The olive oil gives the loaf a hint of grassiness that pairs nicely with pumpkin. You can also use vegetable oil though.

After that, I folded in some dried cranberries into the batter for a pop of brightness. But wait it gets better! Cinnamon sugar is swirled inside the batter, and dusted on top. You can never have enough cinnamon sugar, that’s my motto.

VEGAN PUMPKIN CRANBERRY CINNAMON SWIRL BREAD

PREP TIME: 15 mins
COOK TIME: 60 mins
TOTAL TIME: 1 hour 15 mins

Cinnamon swirl vegan pumpkin bread studded with cranberries is a homey loaf that makes your house smell amazing as it bakes.

Serves: 1 loaf

INGREDIENTS:

2 cups all-purpose flour;
1½ cups whole wheat flour;
2 teaspoons baking soda;
1 teaspoon baking powder;
1 teaspoon salt;
1 teaspoon fresh grated nutmeg;
1 teaspoon cinnamon;
½ teaspoon ginger;
¼ teaspoon allspice;
1 cup dark brown sugar;
⅓ cup granulated sugar;
1 15-ounce can pumpkin puree;
⅔ cup cinnamon apple sauce;
¼ cup olive oil;
⅓ cup maple syrup;
⅓ cup water;
1 cup dried chopped cranberries.

Cinnamon Swirl:

⅓ cup granulated sugar;
2 tablespoons cinnamon.

INSTRUCTIONS

Pre-heat oven to 350 degrees F. Grease a 9 by 10 loaf pan. Set aside.
In a small bowl, whisk together the dry ingredients through allspice.
In a separate large bowl, mix the two sugars with the can of pumpkin until combined. Add the rest of the ingredients.
Fold the dry into the wet, until just combined. Mix in cranberries.
Pour half the batter into the 9 by 10 loaf pan. Sprinkle the batter with the cinnamon sugar, reserving two tablespoons for the top. Pour the remaining batter over the cinnamon sugar mixture, and smooth with the back of a spoon. Take a knife and swirl the batter. Spread remaining cinnamon sugar mixture over top.
Bake for 55 – 60 minutes or until a toothpick inserted in the middle comes out clean. Slice and Serve.