Wholeness
Pumpkin Cranberry Pecan Bread Recipe and photos by Ashley Melillo of BlissfulBasil.com This vegan pumpkin cranberry pecan bread is a festive addition to any holiday spread. A spiced spelt pumpkin loaf is dotted with crunchy pecans and chewy cranberries.
Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Total Servings: 12 slices
INGREDIENTS Wet Ingredients 1 tablespoon ground flaxseed 2 tablespoons filtered water 1 cup unsweetened pumpkin purée ¼ cup unsweetened almond milk ⅓ cup sugar or Stevia In The Raw® Bakers Bag • ⅓ cup melted virgin coconut oil • 3 tablespoons pure maple syrup • • • • •
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Dry Ingredients ½ teaspoon fine sea salt 1 teaspoon baking soda 1 teaspoon baking powder 1 ½ teaspoons ground cinnamon ½ cup dried cranberries ½ cup chopped pecans 1 ½ cups whole spelt flour
Cinnamon Glaze (optional) • 2 cups powdered sugar • 2-4 tablespoons filtered water • 1 tablespoon ground cinnamon
INSTRUCTIONS 1. Preheat the oven to 350F. Line a 5 x 10 loaf pan with parchment paper. 2. In a medium mixing bowl, whisk together the ground flaxseed and water. Let stand for 5 minutes to thicken. Then, whisk in the remaining wet ingredients (i.e., pumpkin purée, almond milk, sugar, coconut oil, and maple syrup).
3. Stir the sea salt, baking powder, baking soda, cinnamon, and spelt flour into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl. Be careful not to overmix. Spelt has a delicate gluten structure, so overmixing will result in dry, crumbly bread. The batter should be quite thick and fluffy. 4. Scoop the batter into the pan and gently smooth the top. 5. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs at the tip.
6. Cool completely. 7. To make the cinnamon glaze (if using), whisk together the powdered sugar, filtered water (start with 2 tablespoons and add more as needed to thin to a thick but drizzle-able consistency), and cinnamon in a medium mixing bowl until smooth. Pour the glaze over the cooled loaf and allow it to stand at room temperature until set. 8. Refrigerate leftovers for up to 5 days. Find more delicious vegan and vegetarian recipes at BlissfulBasil.com.
NOVEMBER | DECEMBER 2019 11