INGREDIENTS
- 1 ¼ cups oat flour
- 1 tablespoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon all spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 15 ounce can pumpkin puree
- 2 large eggs, whipped
- ½ cup maple syrup
- 2 tablespoons avocado oil
- 1 teaspoon vanilla
- ½ cup cranberries
- ¼ cup pumpkin seeds for topping
- Cream cheese, optional
DIRECTIONS
- Preheat the oven to 350F. Grease a loaf pan.
- Whip eggs first in mixer, then gently fold in other ingredients, adding cranberries last.
- Pour into prepared bread pan, add pumpkin seeds on top.
- Bake for 50-55 minutes.
- Bread is best warm with cream cheese.