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Cranberry Walnut Pumpkin Bread

Corinna Dixon

Reconstitute dried cranberries by soaking them in fruit juice (cranberry, apple, or orange) ~30 minutes.

Preheat the oven to 350° F.

Sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, oil, egg replacer mixture, water, and spices together. Combine wet and dry ingredients - do not mix too thoroughly. Stir in the walnuts. Pour into a well-buttered loaf pan. Bake 50-60 minutes or until a knife comes out clean. Turn out of the pan and cool on a rack.