Pumpkin Cranberry Nut 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

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