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–+ servings

Pumpkin Cranberry Oatmeal Bread with Maple Butter

The flavors of pumpkin, oats, and cranberries come together beautifully in this Pumpkin Cranberry Oatmeal Bread. It's a seasonal treat that's deliciously moist, naturally sweetened, and perfect for breakfast, brunch, or as a snack.
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Ingredients
  

  • ½ cup vegan butter warm at room temperature
  • 2 tablespoons maple syrup
  • 2 tablespoons 14 g flax meal
  • ¼ cup 60 ml water
  • 1 ¼ 120 g gluten free rolled oats
  • 1 cup 125 g all purpose or gluten free all purpose flour
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon sea salt
  • 3/4 cups 113 g dark brown sugar
  • ¾ cup 108 g canned pumpkin puree
  • ½ cup 120 g unsweetened apple sauce
  • 1 tablespoon 15 ml vanilla extract
  • ¾ cup 90 g dried cranberries, roughly chopped

Instructions
 

  • Add the butter and maple syrup to a small bowl and whisk to combine until smooth and creamy. Place in the refrigerator top set until the bread is ready.
  • Preheat the oven to 350° and line a loaf pan with parchment paper with the 3 inches of paper hanging over each side.
  • Combine the flax meal and water in a small bowl and set aside for 5 minutes until thickened.
  • In a bowl combine the oats, flour, pumpkin pie spice, baking soda and baking powder until well combined. Add the flax mixture, brown sugar, pumpkin puree, apple sauce, vanilla and cranberries and mix until well combined. Transfer mixture to the prepared loaf pan, spread into the dish evenly until the top is level and flat. Bake for 38-40 minutes until golden brown, remove from the oven and let cool completely. Lift the entire loaf from the pan using the overlapping parchment and transfer to a cutting board, cut into 12 slices of bread

Notes

You can also use fresh cranberries for this! Use ½-¾ cup fresh cranberries in place of the dried cranberries. The end result will be a much tarter pop from the berry but very delicious and the look with the fresh cranberries is very autumnal.
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