This is a great fall quick bread to make utilizing both pumpkin and cranberries.
Makes 2 loaves.
3/4 cup virgin cold-pressed coconut oil or organic butter
2-1/2 cups Sucanat w/honey
16 oz. can pumpkin
2/3 cup water
3-1/2 cups pastry flour (If grinding use approx. 2-2/3 cups soft-white wheat berries)
2 tsp. baking soda
1-1/2-1 tsp. Celtic sea salt
1-1/2 tsp. baking powder
1 to 1-1/2 tsp. cinnamon
1 tsp. ground cloves
2/3 cup chopped nuts (I use walnuts)
1/2 cup fresh or dried organic cranberries, chopped
In large bowl cream together oil/butter, Sucanat and 2 eggs. Add remaining eggs, one at a time, beating thoroughly.
Next, stir in pumpkin and water.
In separate bowl combine all remaining ingredients (except nuts and cranberries) and mix well.
Add to pumpkin mixture, a little at a time, and stir until batter is thoroughly blended.
Fold in the nuts and cranberries. Spoon batter into 2 greased and floured loaf pans.
Bake at 350º for 1 hour and 10 minutes or until toothpick inserted in center, comes out clean.
Cool about 15 minutes before removing from loaf pans.
(Recipe from Bread Beckers Holiday Recipes 2007 with modifications.)