Pumpkin Cranberry Walnut Bread

• 1- 1/2 cup Whole Wheat Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1/4 teaspoons Fine Sea Salt
• 2 teaspoons Ground Cinnamon
• 2 teaspoons Pumpkin Pie Spice
• 1/2 cups Dried Cranberries
• 1/2 cups Chopped Walnuts
• 1 cup Pumpkin Puree
• 23 cups Pure Maple Syrup
• 1/4 cups Sunflower Oil
• 1/2 cups Unsweetened Almond Milk
• 1 teaspoon Pure Vanilla Extract

1. Preheat the oven to 350 degrees F.
2. In a large bowl, combine the flour, baking powder, baking soda, sea salt, cinnamon, and pumpkin pie spice.
3. Add the dried cranberries and chopped walnuts.
4. In a separate medium mixing bowl, whisk together the pumpkin puree, maple syrup, sunflower oil, milk, and vanilla.
5. Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix the batter.
6. Pour the batter into a nonstick 9x5 loaf pan and bake 4550 minutes.
7. Loaf is ready when a toothpick inserted comes out clean.
8. Allow to cool completely before removing from the pan.

whole wheat flour, baking powder, baking soda, salt, ground cinnamon, pie spice, cranberries, walnuts, pumpkin puree, maple syrup, sunflower oil, milk, vanilla

Taken from tastykitchen.com/recipes/special-dietary-needs/pumpkin-cranberry-walnut-bread/ (may not work)