My mother’s famous pumpkin bread (loaded with my healthy upgrades) graces my table throughout the fall and holiday season. Try it with cranberries for the holidays.
INGREDIENTS:
4 cups gluten free oat flour
2 tsp sea salt
2 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves
1 cup non-hydrogenated shortening
3 eggs
2 cups pumpkin puree
1 cup maple syrup
1/2 cup almond milk
2 tsp vanilla
optional: 2 cups fresh or frozen cranberries
DIRECTIONS:
Preheat oven to 350 degrees. Grease loaf pan with shortening.
Using an electric mixer, combine dry ingredients. Add the wet ingredients, with the exception of the cranberries. Mix until combined. Fold in the cranberries with a spatula.
Bake approximately 70 minutes, or until golden brown.
