Pumpkin Cranberry Bread

Well, you’re welcome, this recipe will hit all of your fall-holiday cravings in one swoop: There’s more than twice the pumpkin than traditional versions of this recipe, plus cranberries for when you’re feeling Christmas-ready. As a bonus: There’s a ton of cinnamon, which will help with blood sugar regulation.

Ingredients

1 can (15 ounces) unsweetened, organic pumpkin purée (or measure out 2 cups of homemade pumpkin purée and remove 2.5 tablespoons)

2 eggs, lightly beaten

1/2 cup maple syrup

1/4 cup coconut sugar

1 teaspoon vanilla extract

3 tablespoons coconut oil, melted and cooled

1.5 cups almond flour

1/2 cup + 2 tablespoons light buckwheat flour

1.5 teaspoons baking soda

1/2 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 teaspoon salt

1 cup fresh cranberries, chopped

¾—1 cup chopped nuts (preferably walnuts)

½ tablespoon orange zest, optional

1. Prepare loaf pan by lining it with parchment paper and spreading or spraying a bit of coconut oil inside. Set oven to 350 degrees.

2. In one bowl, use a whisk to combine the almond flour, light buckwheat flour, spices, salt, and chopped nuts. (I use walnuts that are already chopped up into “baking pieces.”)

3. In the second bowl, use the same whisk to combine the pumpkin, eggs, maple syrup, coconut sugar, vanilla extract, melted coconut oil, and chopped cranberries.

4. Using your spatula, pour the pumpkin mixture into the bowl with the flour mixture and fold until evenly combined.

5. Pour the batter into the prepared loaf pan. Top the batter with a few more chopped walnuts and cranberries.

6. Bake for around 55 to 65 minutes.

7. Important: Let cool completely before slicing.