Hey again, after the Vegan Month of Food, and the Virtual Vegan Potluck, this blogger was a little exhausted, not to mention sick (with a sick toddler) for the first few weeks of November. Also, I’ve been learning how to crochet, and have been making some really cool DIY holiday gifts. I love crochet, it’s a lot easier for me than knitting, and it’s quite pleasurable finding a new craft hobby that I’m good at.
I’m back with what may very well be my last pumpkin recipe post of the season. I had the pleasure of attending two Thanksgiving dinners this year, which I of course made desserts. For the first dinner, I made a sweet Pumpkin Bundt Cake with Citrus Disaronno Buttercream. For the second dinner, I made very delicious Sweet Potato Cupcakes topped with vegan marshmallows and vanilla glaze and also a fabulous double-layer pumpkin cheesecake. Since I buy my pumpkin puree in bulk, I had lots of it leftover from the cheesecake, and I needed to make something with it. The result: this Pumpkin Cranberry Loaf. It’s also made with fresh, prepared cranberries, but you could use dried cranberries, or fresh, chopped cranberries too.
This cake would be really good topped with a spiced orange icing, which you could easily whip up by following a basic vegan vanilla icing recipe, and adding some nutmeg and orange zest. But even without an icing, this cake is delicious. Not too sweet, very moist, tangy and subtly spiced. If you have them, throw a handful of chopped pecans in with the cranberries. I would also serve this cake with hot tea or coffee, for brunch or dessert.
Pumpkin Cranberry Loaf Cakes
makes 4 mini or 2 regular size loaf cakes
2 cups pumpkin puree
1/2 cup non-gmo canola oil
1/4 cup almond milk
2 cups natural cane sugar
2 teaspoons pure vanilla extract
3 cups unbleached, all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh, prepared cranberries (or raw, chopped cranberries; or dried cranberries)
Preheat oven to 375 degrees Farenheit. Lightly grease 4 mini or 2 regular size loaf pans. In a large bowl, mix together the pumpkin, oil, almond milk, sugar and vanilla. separately, sift together the dry ingredients: flour, baking powder, baking soda, salt and spices. Gently combine the dry ingredients into the wet, when mixture comes together, add the cranberries, being careful not to over-mix. Pour the batter into the prepared loaf pans, half-full. Bake in oven for 50-60 minutes, until a knife inserted comes out clean. Allow to cool before slicing and serving.
Make this bread to share for the holidays! Enjoy!