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–+ servings
White Chocolate Cranberry Pumpkin Bread

Cranberry Pumpkin Bread

This one is more like a cake because I even added icing! The icing is definitely optional because this one can surely stand alone!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10

Ingredients
  

For the Pumpkin Bread

  • 6 Tbs Vegetable Oil 90ml
  • ½ cup Light Brown Sugar 105g
  • ½ cup Plant Milk 118ml
  • ½ cup Canned Pumpkin 120g
  • 1 teaspoon Vanilla Extract 5ml
  • ½ teaspoon Salt
  • 2 cups All Purpose Flour 250g
  • 1 teaspoon Baking Soda
  • ½ teaspoon Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Cardamom
  • pinch Ground Cloves
  • ¼ teaspoon Ground Nutmeg
  • ¾ cup fresh or frozen cranberries
  • ½ cup white chocolate chips

For the Candied Cranberries & Rosemary *optional

  • ¾ cup water
  • ¾ cup sugar
  • 2 cups cranberries
  • Springs of rosemary as needed

icing optional

Instructions
 

  • Grease the loaf pan & preheat your oven to 350°F
  • In a large mixing bowl combine the plant milk, oil, brown sugar, salt, pumpkin & vanilla & whisk to combine well
  • Sift the flour with all the spices & the baking soda then add it all at once to the wet mixture in the bowl. Whisk smooth
  • Add the cranberries & vegan white chocolate chips, mix to distribute evenly
  • Bake immediately in the preheated 350°F oven for approximately 40 minutes or when a toothpick inserted into the center comes out clean
  • If your bread looks like it is getting too browned on the top you can turn the oven temperature down to 300°F at mid way through and bake until it's done.
  • Cool in the pan until you can touch it without burning yourself then flip it out onto a cooling rack to cool the rest of the way
  • 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
  • Add the cranberries & rosemary & leave them in for about 5 minutes to steep
  • Drain, then toss the cranberries & rosemary in a bowl of sugar then shake off the excess & place on a parchment lined sheet pan to dry for about an hour or overnight
  • Prepare the optional cream cheese icing as per the instructions on that page
  • Ice the loaf when completely cooled & then garnish with the candied cranberries & rosemary

Video

Notes

Storage Pumpkin Bread can stay at room temperature loosely covered for up to 2 days. Refrigerate for longer storage up to 1 week or freeze wrapped well for up to 1 month 
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