Vegan Cranberry Pumpkin Bread
makes two loaves
3¾ cups all-purpose flour
2 cups packed light brown sugar
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. freshly grated nutmeg
1 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground cloves
1 can (15 ounces) pumpkin purée
1 cup vegetable or canola oil
⅓ cup pure maple syrup
⅓ cup water
1 1/2 cup cranberries (fresh; if using frozen, let thaw in a strainer for a few hours)
Place a rack in the center of the oven and preheat the oven to 350 degrees. Prepare two 8-by-4-by-3-inch loaf pans by lining them with parchment paper and set them aside.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and spices. In a medium bowl, carefully whisk together the pumpkin purée, oil, maple syrup, and water.
Add the oil mixture all at once to the flour mixture. Use a spatula to fold the ingredients together. Make sure to scrape the bottom of the bowl well, finding any stray bits of flour and sugar that might have been left behind. Fold in the cranberries.
Divide the batter between the prepared pans. Bake 1 hour - 1 hour and 15 minutes, or until a skewer inserted into the center of each loaf comes out clean. Remove from the oven. Let rest in the pans for 20 minutes, then invert onto a cooling rack.
Serve the bread warm, in thick slices. Loaves can be wrapped and kept at room temperature for up to 5 days. These loaves freeze well and can be left at room temperature to thaw.
Source: adapted from Joy the Baker cookbook
Listening to: Desert Song, Hillsong