My wife is a pumpkin fan, and we usually have a few cans of 100% pumpkin puree in the pantry, so I decided to make some pumpkin bread. The local grocery store had a sale on the BIG bag of cranberries, so I had plenty of those in the freezer. I combined these with almond flour, coconut sugar, and a combination of spices to make a moist (nobody likes dry bread,) delicious loaf of pumpkin spice goodness that we ate half of that same afternoon!

You’ve probably read or come to understand that I’m not a big baker. Baking requires precise measurements, and I hate measuring. A huge challenge for me regarding starting a food blog was simply having to measure ingredients I previously just used and adjusted by taste.

Well, this blog has also challenged me to be more creative and do different things, because if *I* can bake things, *you* can certainly bake things.

This pumpkin spice cranberry bread will become a goto in your house!

Paleo Pumpkin Spice Cranberry Bread
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Pumpkin Spice Cranberry Bread

Pumpkin, pumpkin spice, and cranberries in a moist, delicous loaf.
Course Breakfast, Brunch, Snack
Cuisine American
Keyword AIP-friendly, Bread, Cranberries, Gluten-free, Paleo, Pumpkin, Pumpkin Spice
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author primaljunkie

Ingredients

Dry Ingredients

Wet Ingredients

  • 1 cup Pumpkin puree pure, not pumpkin pie filling
  • ¼ cup Cranberries chopped or roughly blended
  • 2 Eggs

Instructions

  • Preheat an oven to 350 degrees and grease a bread loaf pan.
  • In a stand mixer or large mixing bowl, combine all of the dry ingredients and mix well.
  • Add the wet ingredients to the dry ingredients and mix well, 1-2 minutes
  • Transfer the bread batter into the loaf pan and place on a rack in the middle of the oven for 30 minutes or until a toothpick inserted into the middle of the loaf comes out clean.
  • Allow to cool 10-15 minutes, flip over the loaf pan (loaf should slide right out), slice and enjoy!

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