Lil' Fit Birdie

This original recipe welcomes autumn, bringing in the tastes of pumpkin and ginger, with almonds and dried cranberries for added flavor.

Serving size: 2 loaves

Ingredients:

• 3 cups whole wheat flour
• 3 cups brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 tablespoons honey
• 4 large eggs
• 1 cup canola oil
• 1 can of pure unsweetened pumpkin puree
• ¾ cup dried cranberries
• ¾ cup sliced almonds
• 2/3 cup water

Instructions:

1. Preheat oven to 350° F.
2. Mix dry ingredients: whole wheat flour, brown sugar, ground cinnamon, ground ginger, baking soda, salt
3. Mix wet ingredients in a separate bowl: oil, eggs
4. Combine the wet and dry mixtures.
5. Add pumpkin puree, water, dried cranberries and sliced almonds. Mix thoroughly.
6. Fill the bottom of the loaf trays with 1 teaspoon of oil. Pour mixture into trays, filling it ¾ of the way.
7. Place in the oven for 1 hour 15 minutes. Insert toothpick into bread-if it comes out clean, your autumn bread is ready!

Serve and enjoy!