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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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from baking bites - /2007/05/pumpkin-cranbery-loaf/ Ingredients:
2 cups all purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground allspice |
1/8 teaspoon ground cloves |
2 cups pumpkin puree |
1/2 cup maple syrup |
1/4 cup applesauce |
1 tablespoon vegetable oil |
1 teaspoon vanilla extract |
1 cup dried cranberries |
Directions:
1. Preheat oven to 350F and lightly grease a 8.5 x 4.5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices.
3. In a large bowl, stir together pumpkin, maple syrup, apple sauce, vegetable oil and vanilla. Stir in dry ingredients, mixing only until just combined and no streaks of flour remain. Stir in dried cranberries, then pour batter into prepared pan.
4. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean and the loaf springs back when lightly pressed.
5. Cool loaf in pan for 15 minutes, then turn out onto a wire rack to cool completely.
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