Pumpkin Cranberry Nut Bread

posted in Bread

From the Kitchen of Lara Lyn Carter


  • 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


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