Recipe
Pumpkin Cranberry Nut Bread
posted in Bread

Ingredients
- 3 cups almond flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. fine sea salt
- 1 tsp. ground clove
- 1 tsp. ground nutmeg
- 2 tsp. ground cinnamon
- 2 cups organic canned pumpkin puree
- 1 1/3 cups coconut sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup coconut oil
- 1 tsp. vanilla
- 1 cup dried cranberries
- 1 cup chopped pecans or walnuts
Directions
In a large bowl whisk the dry ingredients together. In a separate bowl combine the wet ingredients. Combine the wet and dry ingredients together and mix well. Fold the cranberries and nuts into the mixture. Pour the batter into 2 8×4 inch bread loaf pans that have been sprayed with non stick spray. Bake at 350 degrees for 45-50 minutes.
Note- To make the biscotti allow the bread to cool completely. Slice the cooled bread into ½ inch slices and arrange on a parchment lined baking sheet. Bake at 350 degrees for 10-12 minutes. Using a spatula, flip the slices over to the other side and bake for an additional 10-12 minutes