Pumpkin Cranberry Bread

Adapted from Baking Bites

INGREDIENTS:

• 2 cups pumpkin puree
• 1/2 cup maple syrup
• 1/4 cup organic sugar
• 1/4 cup Earth Balance Coconut Spread
• 1 teaspoon vanilla extract

• 2 cups whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon allspice
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt

• 1 cup fresh cranberries, halved

METHOD:

• Preheat oven to 350 degrees and lightly grease loaf pan
• Beat wet ingredients together with hand mixer
• Whisk dry ingredients together
• Stir dry ingredients into wet ingredients, mixing only until just blended
• Stir in cranberries and pour batter into loaf pan
• Bake for 1 hour or until toothpick inserted into center comes out clean
• Cool in pan for 15 minutes; remove from pan and cool completely on wire rack