Vegan Pumpkin Cranberry Bread

Ingredients

• 1 cup tablespoons all purpose flour 
• 0.3 cup vanilla almond milk 
• 1 teaspoon apple cider vinegar 
• 0.5 teaspoon baking soda 
• 0.3 cup coconut oil organic (spectrum's and refined)
• 12 servings coconut oil - any oil with neutral flavor
• 0.5 cup cranberries fresh chopped
• 1 oz fresh/fr en cranberries - cranberries dried
• 12 servings almond milk - any other non-dairy milk for vegans or dairy milk for others
• 1 teaspoon ground cinnamon 
• 12 servings all purpose flour - pastry flour whole wheat
• 0.5 cup pumpkin puree 
• 0.5 teaspoon salt 
• 12 servings pumpkin puree - sweet potato puree 
• 1 teaspoon vanilla extract 
• 1 cup sugar white

Equipment

• bowl
• frying pan
• baking paper
• oven
• wire rack
• sieve
• loaf pan
• toothpicks

Directions

1. Preheat the oven to 350F/180C for 15 minutes. Line a 8×4 inch loaf pan with parchment paper and grease the sides with oil.
2. Mix together the milk and vinegar and set aside for 5 minutes or until it curdles.In a large bowl add the curdled milk mixture, sugar, pumpkin puree and vanilla extract. Blend it well preferably using an electric beater. Stir in the oil (See My Notes) and blend it once again.Hold a sieve over the wet mix and sift in the flour, cinnamon, baking soda and salt. Stir until just combined.
3. Mix in the chopped cranberries too (See My Notes). Do not over mix.
4. Pour the batter in the prepared pan and bake it for 50-55 minutes or until a toothpick inserted in the center comes out clean. I took out mine from the oven after 53 minutes.
5. Place the pan on a cooling rack for about 15 minutes. Since we have lined the bottom of the pan with parchment paper you should be able to get the bread from the pan in such a short span of time. Otherwise you would have to wait for at least an hour or two to remove the bread from the pan. As I have mentioned already in all my quick bread recipes, let the bread cool down completely at least overnight before you can slice it. I can’t stress this point enough.