Vegan Cranberry Pumpkin Bread Recipe

Name: Vegan Cranberry Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole raw cranberries; 1 1/2 cups white flour; 1/4 cup cornmeal; 3/4 cup granulated sugar; 3/8 teaspoon salt; 1 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1 cup canned pumpkin puree; 5 tablespoons expeller-pressed canola oil; 2 teaspoons grated orange zest; 3 tablespoons water

Servings: persons

2 cups whole raw cranberries
1 1/2 cups white flour
1/4 cup cornmeal
3/4 cup granulated sugar
3/8 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup canned pumpkin puree
5 tablespoons expeller-pressed canola oil
2 teaspoons grated orange zest
3 tablespoons water

1
Preheat oven to 350 degrees. Lightly coat a 9 inch square (or round) cake pan with vegetable oil spray.
2
In the work bowl of a food processor, process the cranberries a few times until approximately quartered (or chop them by hand). Transfer the cranberries to a small bowl.
3
Add the dry ingredients (flour, sugar, salt, baking soda and powder, and spices) to the bowl of the food processor and process briefly to blend.
4
In a large mixing bowl, mix together the remaining (wet) ingredients. Then add in the dry ingredients and cranberries to the mixing bowl, using the muffin method to combine (e.g., mix as little as possible, leaving the batter airy and light). Scrape the batter into the prepared pan.
5
Bake until the bread has shrunk slightly away from the sides of the pan and a tester inserted in the center comes out clean (about 45 minutes, or 55 if using a loaf pan). If you cool it in the pan briefly (for about 5 minutes) it will be easier to remove it from the pan, but do not leave it sitting in the pan too long or it will get soggy on the bottom. Turn onto a rack to cool completely before putting in a airtight container, where it will keep for about 4 days, after which it begins to dry out.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups whole raw cranberries, 1 1/2 cups white flour, 1/4 cup cornmeal, 3/4 cup granulated sugar, and more.

Yes, Vegan Cranberry Pumpkin Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Cranberry Pumpkin Bread

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