Pumpkin Bread with Cranberries & Pistachios
Ingredients
- 2 cups (272 g) flour
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) baking soda
- 1/4 tsp salt
- 1 1/2 tsp (7.5 g) cinnamon
- 1 tsp (5 g) ground ginger
- 1 tsp (5 g) nutmeg
- 1 tsp (5 g) allspice
- 2/3 cup (234 g) cane sugar
- 2/3 cup (234 g) light brown sugar
- 1 tsp (5 g) powdered sugar for garnish
- 15 oz (425 g) canned pumpkin
- 1/3 cup (79 ml) canola oil
- 1/4 cup (59 ml) plant milk
- 1 Tbsp (15 ml) Bragg apple cider vinegar
- 1 1/2 tsp (7.5 ml) vanilla
- 1/3 cup (43 g) dried cranberries
- 1/3 cup (43 g) pistachios, roughly chopped
Preparation
Add the apple cider vinegar to the plant milk and allow it to sit for 5 minutes to create a vegan "buttermilk."
In a large bowl, mix together the sugar and pumpkin until the sugar has dissolved. Then add the oil, milk and vinegar mixture, and vanilla. Mix well.
In a separate bowl, combine the flour, salt, baking powder, baking soda, nutmeg, cinnamon, allspice, and ginger.
Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Stir in the chopped pistachios and cranberries.
Pour the batter into a buttered and lightly floured loaf pan. Bake at 350°F (175°C) for 50-55 minutes or until an inserted toothpick comes out clean.
Allow the bread to cool before dusting with a bit of powdered sugar.
