gooey pumpkin cranberry bread

when i think of pumpkin cranberry bread i think of a christmas party i threw 3 years ago – it involved a chirstmas tree, christmas music and a full spread of seasonal treats.  probably one of the most popular items on the menu was pumpkin cranberry bread. 3 years on, i’m going back to that successful recipe and making it vegan friendly – the result is a gooey, delicious loaf that goes well with all types of holiday treats.

gooey pumpkin cranberry bread
1 15 oz can of pumpkin
1/4 c vegetable oil
1 1/2 c sugar
1 c soy milk
2 tsp vinegar
1 tsp vanilla
1 2/3 c whole wheat flour
1 c cranberries

add the soy milk and vinegar in a small bowl and set aside to thicken.

in a large bowl mix together the pumpkin, oil, sugar and vanilla.  once the soy milk mixture is thickened add that in too and slowly start to incorporate the flour.  this recipe came out a lot more gooey than i thought it would, so if you want more of a true bread texture add an extra cup of flour.

rinse and add the cranberries last.

grease and flour a bread pan.

pour the batter into the pan and garnish with more cranberries and dust with sugar.

bake at 375F for 1 hour 20 minutes.  if you added extra flour you probably will only need to bake for an hour and if you poke a toothpick in the center of the loaf it would come out clean.

let cool completely before taking it out of the pan and slicing.