Pumpkin Cranberry Bread: made with oats, no oil, & maple syrup. Great for the holidays and all those with allergens!
Ingredients
2 tbsp ground flax meal plus 6 tbsp water to make 2 flax eggs-or 2 traditional eggs if desired
1 cup of pumpkin
¼ unsweetened apple sauce
¾ cup maple syrup
2 tbsp water
260 g of ground oats (oat flour this is roughly 2½ cups, but best to weigh it as each flour weighs out differently))
1 tsp cinnamon
¾ tsp ginger
¼ tsp cloves
½ tsp kosher salt
1 tbsp baking soda
1 tsp pysllium husk
1 cup of cranberries
**if desiring regular flour, use 2 cups instead of oats and omit the psyllium. This might lessen the sweetness of the matter, as oats add a natal sweetness. Taste the batter before baking.
Instructions
Preheat oven to 350 degrees
Make your flax egg and set aside. This helps the mixture to thicken, let sit 5 minutes.
Mix apple sauce, flax eggs, water, pumpkin, maple syrup, & spices. Add dry ingredients to a separate bowl and mix. Add to wet ingredients.
Fold in cranberries
Batter makes 3 cups. Spray loaf pan and pour in. For a large pan we use 2 cups and in a small loaf pan we use 1 cup. If you want an extra rage loaf you can add all to 1 pan (this would be big). We added a few extra cranberries on top for presentation.
Bake for 45-60 minutes. Bread is done when top is firm and knife inserted comes out clean. Let cool for 15 minutes and remove from pan, cool on rack
Bread can be frozen. If doing so, wrap well in foil and place into a freezer bag.
Notes
Vitamin A (14%), Vitamin C (5%), 91 mg potassium-calculated using flax meal and oat flour.
Nutrition Information
Serving size: 1/12 Calories: 149 Fat: 2.2 g Saturated fat: 0 g Carbohydrates: 31 g Sugar: 13 g Fiber: 3.2 g Protein: 3 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/breads/pumpkin-cranberry-bread/