When it comes to pumpkin, I’m all in. Pumpkin cake, pumpkin pie, pumpkin donuts, pumpkin ice cream — and did I mention pumpkin gingerbread muffins?! I love them all! Today I’m sharing with you my latest obsession – Pumpkin Cranberry & Walnut Bread. The best part? It’s vegan and gluten-free!

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INGREDIENTS

  • 3 1/2 cups whole wheat flour, gluten-free
  • 2 cups light brown sugar, packed
  • 1/3 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1 15-ounce can pumpkin puree, or just under two cups
  • 1 cup olive oil
  • 1/3 cup maple syrup
  • 1/3 cup water
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup chopped dried cranberries (optional)

INSTRUCTIONS

  1. Preheat the oven to 350°F. Line 2 9×5″ loaf pan with parchment paper, spray generously with non-stick baking spray, and set aside.
  2. In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.
  3. In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup and water.
  4. Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together.  Fold in the chopped walnuts and cranberries (optional).
  5. Divide the dough between the two greased pans and sprinkle with a few walnut pieces.  Bake for 1 hour to 1 hour and 15 minutes. Remove from the oven.  Let rest in the pans for 20-30 minutes, then carefully transfer the loaf to a cooling rack. Cool until it reaches room temperature. Serve and enjoy!

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