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!

Categories: Recipes, Sweet

2 Responses so far.

  1. jjp says:

    I made 2 loafs of your “Autumun Bread” on Thanksgiving day. That was huge success!!!!!
    That was really easy to make and it’s parfect for the thanksgiving day. That was soooo yammy!
    Thank you!!!

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