Thanksgiving Breads

I am getting ready for Thanksgiving. And I wrote a beautiful, long, everything glorious post about these breads, and then my website crashed and it didn't save. Sad day. Needless to say, I will attempt to remember what I wrote, but it probably won't be as great.

Anyway, I am staying on top of my game by making these breads and my cranberry sauce on Tuesday because I work Wednesday and Thanksgiving in Thursday. Wow. That is what nap time is for, right? My house is a wreck and I haven't showered, but my breads and cranberry sauce are done and that is what really matters right? Besides, messy house = happy toddler.

With that said, these are really easy breads because they are no yeast "sweet" breads. The cranberry bread has been in my life since the dawn of time. It is my mom's recipe and I only have to make one change to make it vegan. Just once change. Eggs. That is it. Also, it normally calls for 2 c sugar (don't worry, it makes 2 loaves) and I normally do it. But this year I experimented a little bit. I bought some Truvia (mix of stevia and erythritol) on clearance and tried it out. I figured, if it's gross, I will eat it and make another loaf. But it worked great. So if you don't have Truvia or want to use Stevia you will have to do the conversion to substitute. Or else, just use the 2 c sugar. It's Thanksgiving right?

Cranberry Bread

Ingredients

1/2 c Truvia or 2 c sugar

4 c all purpose flour (can sub gf flour)

1 T baking powder

1 tsp Baking soda

1/2 tsp salt

1.5 c orange juice

1/2 c olive oil

2 "eggs" (I used egg replacement powder instead of flax eggs)

2 heaping c cranberries, chopped

1 c walnuts or pecans, chopped

zest of 1 orange

Directions

1. Preheat oven to 350 degrees F. Oil and sprinkle 2 bread pans with Truvia or sugar

2. Mix dry ingredients in a large bowl. Add juice, oil, and "eggs" and stir to combine. Fold in cranberries, nuts, and zest. Stir to combine. (It will be sticky)

3. Spoon into prepared loaf pans and bake 60 minutes until an inserted toothpick comes out clean.

4. Let rest in pans 5-10 minutes, then transfer to a wire cooling rack.

5. ENJOY

Pumpkin Bread

Ingredients

1/3 c coconut oil, melted

1/8 c molasses

1/4 + 1/8 c pure maple syrup

2 flax-eggs (2 T flax seed mill + 6 T water)

1 c pumpkin puree

1 tsp vanilla extract

1/4 c hot water

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp ground cloves

1 3/4 c whole wheat flour (can sub gf flour)

1/4 tsp baking powder

1 tsp baking soda

Directions

1. Preheat oven to 325 degrees F and grease 1 bread pan or 2 muffin tins

2. In a large bowl, mix oil, molasses, syrup, eggs, water, and vanilla. Fold in pumpkin puree.

3. In another bowl, whisk together salt, spices, flour, baking powder, and baking soda. Add to wet ingredients and stir until well mixed.

4. Pour into prepared pan or tins and bake 60-65 minutes (bread) or 20 minutes (muffins) until an inserted toothpick comes out clean

5. Let rest 5-10 minutes and then transfer to a wire cooling rack.

6. ENJOY

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