As it is the week of Thanksgiving, I’d like to share with you another recipe. It uses two ingredients which showcase the holiday, pumpkin and cranberry and is also free of most of the major allergens. It is dairy and nut free, and you can substitute the flour to meet your needs as well as use an egg substitute.
PUMPKIN CRANBERRY BREAD
2 ¼ cups organic whole wheat flour (use another kind if you have a wheat allergy)
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground allspice or cloves
½ teaspoon freshly grated nutmeg
2 eggs (or egg substitute)
1 ½ cups sugar
1 ½ ripe bananas (it should yield ½ cup)
1 cup canned pumpkin
1 cup dried cranberries (chopped or whole)
Combine flour and baking soda in medium bowl. Combine spices in small bowl. Add one generous Tablespoon of combined spices to flour mixture. You may have a little extra spice mixture; you can use it or discard it depending on your taste. In mixer bowl, beat eggs with sugar until well blended. Add mashed bananas and pumpkins; mix until well incorporated. Add dry ingredients and stir just until moistened. Don’t overmix or the bread will be tough. Gently stir in cranberries.
Spoon batter into tow 8 X 4 inch loaf pans sprayed with cooking spray. Bake at 350˚ for approximately 40- 45 minutes, test with cake tester to make sure. It is a nice recipe because you have one to keep and one to share.
As the holiday approaches, remember more importantly than the food is what we have to be thankful for. We all have struggles, be it allergies, asthma or something else, but we all also have blessings. Let your blessings be your focus, not your struggles, and enjoy your holiday.
– Heather Legg