Holiday Cranberry Pumpkin Loaf Recipe
Holiday Cranberry Pumpkin Loaf
Get the recipe:
1 c. Coconut flour
1/4c. Tapioca starch
1/3c. Almond flour
1 tsp Cinnamon
½ tsp Baking soda
1/3c. Unrefined coconut oil
1/4c. Maple syrup
3/4c. Pumpkin puree (not pumpkin pie filling)
1/3c. Fresh cranberries
1/2c. Wildway Grain-Free Gingerbread Granola
Preheat the oven to 375 F and line a loaf pan with parchment paper that is lightly greased with coconut oil.
In a large mixing bowl, combine the flours, tapioca, starch, baking soda, and cinnamon.
Next, add in the pumpkin, eggs, coconut oil, and maple syrup and mix until well combined.
Gently fold in the cranberries to the dough until evenly dispersed. Next, fold in 1/2c. Wildway Pumpkin Spice Granola.
Spoon the mixture into the prepared loaf pan and even out with a spoon or spatula. Bake for 40 minutes or until the bread is firm and a toothpick is able to be inserted and removed cleanly.
Transfer to a cooling rack and allow the bread to cool for 45-60 minutes so it sets before slicing.
Once the bread is cooled, slice, serve, and enjoy! Also in Recipes
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