Whole Wheat Pumpkin Cranberry Bread
1 1/2 cup whole wheat flour or gluten free flour
1/2 cup wheat germ or ground flax
1 teaspoon baking soda
3/4 teaspoon himalayan salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1-1/4 cup pumpkin puree
1 cup coconut sugar
2 large pasture raised eggs or 2 flax eggs*
1/3 cup virgin coconut oil, melted + more for the pan
1 teaspoon vanilla extract
1 cup fresh or frozen cranberries, roughly chopped
1 cup pecans, chopped
1/4 cup raw sunflower seeds (optional)
Preheat oven to 350. Sift all ingredients up until the pumpkin into a large mixing bowl. Combine pumpkin, sugars, eggs, oil and vanilla in another bowl and mix well. Using a rubber spatula; gently combine the wet ingredients into the dry ingredients and then mix in the cranberries and the pecans. Be sure not to over mix as the bread will become tough.
Oil a 9 x 5 inch loaf pan on the bottom and the sides and pour in the batter. Top with the sunflower seeds or any other chopped nuts or granola. Bake for 45-55 minutes or until a thin knife or skewer inserted into the center comes out clean. Turn the bread out onto a rack to cool…then eat!
Tips & Notes~
You can also make these into muffins. Fill the muffin cups to the top with the batter, top with desired topping and bake at 400F for 15-20 minutes or until a knife inserted into the center comes out clean.
* To make this vegan: combine 2 tablespoons of ground flax or chia with 3 tablespoons of water and let sit for 5 minutes. use this mixture instead of the eggs.