White Chocolate Cranberry Pumpkin Bread
Prep time
Bake time
Total time
I am usinga large 1.5lb loaf panthis time, not a standard sized The large loaf pan measures 10" X 5"
Serves: serves 10ppl
  • For the Pumpkin Bread
  • Vegetable Oil 12 Tablespoons (180ml)
  • Light Brown Sugar 1 cup (210g)
  • Plant Milk *I use soy 1½ cup (354ml)
  • Vinegar 2 teaspoons (10ml)
  • Canned Pumpkin 1 cup (250g) *see notes for homemade puree in the article above the recipe
  • Salt 1 teaspoon
  • All Purpose Flour 1 cup (125g)
  • Cake Flour 2 cup (240g) *see notes in text above the recipe box
  • Baking Soda 2 teaspoon
  • Ground Cinnamon 1 teaspoon
  • Ground Ginger 1 teaspoon
  • Ground Cardamom ½ teaspoon
  • Ground Cloves pinch
  • Ground Nutmeg ¼ teaspoon
  • 1 cup fresh or frozen cranberries *I use frozen see notes above recipe
  • 1 cup white chocolate chips
  • OR 3 Teaspoons Pumpkin Pie Spice
  • 1 Recipe No Refrigerator Cream Cheese Icing
  • For the Candied Cranberries & Rosemary *optional
  • ¾ cup water
  • ¾ cup sugar + additional sugar for tossing them
  • 2 cups cranberries
  • Springs of rosemary as needed *washed and picked of the best sprigs
  1. Preheat your oven to 350°F
  2. Grease the loaf pan well
  3. Combine the vinegar with the soy milk (soy milk is the only milk that will thicken with vinegar, but you can use another plant milk of your choice)
  4. In a large mixing bowl combine the oil, brown sugar, salt, pumpkin, and then the thickened vinegar/plant milk and whisk to combine well
  5. Sift the flour with all the spices and the baking soda and add it all at once to the wet mixture in the bowl
  6. Whisk smooth
  7. Add the roughly chopped fresh or frozen cranberries and the vegan white chocolate and mix to distribute evenly
  8. Pour into the greased loaf pan
  9. Bake immediately in the preheated 350°F oven for approximately 45-55 minutes or when a toothpick inserted into the center comes out clean
  10. If your bread looks like it is getting too browned on the top you can turn the oven temperature down to 325°F at mid way through and bake until it's done.
  11. Prepare the candied cranberries & rosemary by combing the sugar & water together in a medium sauce pot and bring to a boil, boil for 3 minutes them remove from the heat
  12. Add the cranberries & rosemary and leave them in for about 5 minutes to steep
  13. Drain and then toss the cranberries & rosemary in a bowl of sugar then shake off the excess and place on a parchment lined sheet pan to dry for about an hour or overnight
  14. Prepare the no shortening recipe for buttercream icing as per the instructions on that page and be sure to add the secret ingredient to make it into a No Refrigerator Cream Cheese Icing!! :)
  15. Ice the loaf when cooled and then garnish with the candied cranberries & rosemary
Pumpkin Bread iced with cream cheese icing must be kept refrigerated, but if you are only using regular buttercream it can stay at room temperature, covered for up to 5 days.

Un-iced bread can be frozen for up to 1 month
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/cranberry-pumpkin-bread/