This week’s recipe just SCREAMS Thanksgiving. When I found a similar recipe on the allrecipes site, I knew I had to adapt it to make it safe for my family. I love this time of year and Thanksgiving is my favorite holiday. I think of family, friends, fires in the fireplace and delicious foods and good smells coming from my kitchen. Big holidays such as Thanksgiving and Christmas in many families are centered around the dinner table, which can be quite terrifying when it comes to dealing with food allergies. Finding good recipes such as this one for cranberry pumpkin bread can make these meals much less terrifying because, well, they also taste great to the dinner guests without food allergies. It’s just one less thing to worry about during this fantastic time of year. Watching the serving spoons to be sure they aren’t double dipped into a “safe” recipe…well, that is just a different story! I can’t do much about that! 🙂 I do hope you will enjoy this recipe and I wish you a very happy early Thanksgiving! Now, could someone please pass some turkey this way?
Dairy, Egg and Nut Free Cranberry Pumpkin Bread
1 1/2 cups unbleached all purpose flour
1 1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon of dairy free margarine (softened)
1 cup packed brown sugar
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup whole cranberry sauce
1/4 cup applesauce
1 mashed banana
Preheat oven to 350° and prepare a loaf pan.
Whisk flour, baking soda, salt, cinnamon and nutmeg in a large bowl. In a separate bowl mix the butter, brown sugar, pumpkin, cranberry sauce, applesauce, and banana until smooth.
Gradually mix in the flour mixture, mixing until just combined. Pour batter into loaf pan and bake in oven for about one hour until a toothpick inserted in the middle comes out clean.