Vegan Cinnamon and Cranberry Pumpkin Bread
What you'll need:
1 Cooggies Carrot Cake baking mix pouch
1 1/2 cup pumpkin puree
1/2 cup vegan melted butter or oil
2 tsp vanilla extract
2 tbs baking powder (to replace the eggs or egg replacer)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/3 cup dried cranberries (sulfur free)
1/4 cup coconut sugar
1 tsp cinnamon
Pre heat oven to 350F.
Grease a 9x13 loaf pan.
Mix the pumpkin puree, oil or butter, vanilla extract.
Add the dry ingredients (except for the cranberries), until well combined. Do not over mix.
Fold in the cranberries. Pour mixture into the loaf pan, drizzle the coconut sugar/cinnamon topping, and bake for 50-55 minutes, or until a tooth pick comes out clean when inserted in the middle of the cake.