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loaf

Banana, Pumpkin, Apple + Cranberry Fall Loaf

 
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Hello, FALL!!!

In honor of the beginning of cozy sweaters, pumpkin farms and chilly nights- I bring to you the most delicious fall loaf!

This version is completely vegan, made with quality ingredients and has a crunchy/sweet top with a moist center. I included all my favorite aspects of the season including: Honeycrisp apples, pumpkin, cranberry, cinnamon, vanilla and nutmeg.

 

Whip up this yummy bread and your entire home will smell delightful!

INGREDIENTS:

  • 1 cup flour, white
  • 1 cup flour, whole wheat unbleached
  • 2 tbsp brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • Pinch of salt
  • 3 ripe bananas, mashed
  • 1 medium apple, diced (I used Honeycrisp)
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup or agave nectar
  • 1/4 cup vanilla almond milk, unsweetened
  • 1/4 cup canola oil
  • 1/2 cup dried cranberries

*Topping- 2 tbsp brown sugar, 1 tsp cinnamon

 

DIRECTIONS:

  1. Preheat oven to 350 and grease a loaf pan.
  2. In a large bowl, add dry ingredients and whisk together very well.
  3. In a medium bowl, combine bananas, pumpkin, maple, almond milk and oil.
  4. Slowly add wet ingredients into large bowl and mix.
  5. Stir in diced apple and cranberries.
  6. Pour mixture into loaf pan. 
  7. In a small dish use a fork to combine brown sugar and cinnamon. Sprinkle over top of batter. 
  8. Bake in oven approx. 55mins-1hr. (I pulled the loaf out once it was risen, the top was browned and a toothpick came out almost clean as a little underbaked results in a really moist bread!)