Pumpkin Bread


2/3 cup margarine
1 cup (or slightly less) sugar
1 - 15 oz. can pumpkin
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2/3 cup dried or fresh cranberries
1/2 cup toasted sunflower seeds (coarsely chopped)
1/2 cup toasted almonds (coarsely chopped)
1 cup wheat bran
2 -1/3 cups whole wheat flour
2/3 cup rice or soy milk
2 teaspoons vanilla
1-1/2 teaspoons sea salt
1 cup applesauce
2 teaspoons baking soda
1/2 teaspoon baking powder


Heat oven to 350 degrees Fahrenheit. Lightly spray 2 large loaf pans or 3 medium loaf pans with cooking spray.

Mix margarine and sugar in a medium-to-large bowl. Stir in pumpkin, rice milk, and applesauce.

Mix in, wheat bran, baking soda, cinnamon, cloves, allspice, nutmeg, salt, vanilla and baking powder and flour. Stir in cranberries, sunflower seeds and nuts until evenly combined.

Place into pans. Bake until wooden pick inserted in center comes out clean, 60 to 70 minutes. Cool 5 minutes. Loosen sides of loaves and remove from pans. Cool. Wrap in saran wrap and refrigerate.

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