I hope you didn’t miss the post about Saoirse and Maizy playing together yesterday–that was a fun post to write!
Okay, so I’m not only eating cranberry things these days. Really! It just seems to be what foods are making it on the blog lately. Some savory recipes as soon as the teaching quarter is over, I promise. This is a pumpkin/cranberry loaf. The sweet pumpkin spice bread with the tart bursts of cranberries is a nice fall/winter treat.
The Recipe
Makes 1 9″ x 5″ loaf
2 cups flour (one all-purpose unbleached, one whole wheat pastry)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground clove
1 1/2 cups fresh cranberries
1/4 cup vegan shortening (I used Earth Balance)
1 cup vegan sugar
1/2 cup applesauce
1 cup pureed pumpkin
Preheat oven to 350 F. Grease the loaf pan. Cream the shortening and sugar together. Add the applesauce and pumpkin and combine. In a separate bowl, mix the the dry ingredients and the whole cranberries. Pour dry ingredients into wet ingredients and combine. Pour into loaf pan and bake for about 50 minutes. Test with toothpick for doneness. When removed from the oven, let sit for 10 minutes before you turn the loaf out onto a cooling rack.
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