Pumpkin Cranberry Bread

Everywhere I turn it's pumpkin, pumpkin, pumpkin. So I thought I'd better jump on this bandwagon. Honestly I bought canned pumpkin (not pie filling) last year after Christmas for $1 a can. It's easily $2.50 normally. I checked the expiration date it's May of 2014 -- so I stocked up. I also bought fresh cranberries, brought them home and put them in freezer bags. So, I didn't even have to go shopping to make this bread. It's flavorful and good for breakfast, snacks or a dessert.

• 2 tablespoons flaxseed meal
• 1/3 cup orange juice
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 cup pumpkin
• 3 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 1 cup whole wheat pastry flour
• 2/3 cup all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 3/4 cup chopped walnuts
• 1 cup cranberries, roughly chopped

Heat the oven to 350 degrees. Mix pumpkin and sugars in a medium bowl. Whisk together the flaxseed meal and orange juice.

Add this mixture, the vanilla and oil to pumpkin mixture.

In another bowl, combine the flour, baking soda, salt and spices.

Add the dry mix to the wet ingredients.

Fold in the walnuts and cranberries.

Pour into a greased loaf pan.

Bake for 55 minutes, or until a knife inserted in the center comes out clean.

Allow to cool at least 15 minutes before slicing.

Enjoy!