Pumpkin Cranberry Bread with Orange Glaze


2014/11/07 by nikkiledford


Here’s a fun, festive treat for the weekend. I know it’s not particularly “cool” out here in California, but that shouldn’t stop anyone from enjoying as many pumpkin-related treats as possible this season 🙂

Here are some past Clean Plate Pumpkin favorites!

Cinnamon Pumpkin Chipotle Soup

Pumpkin Butter

Pumpkin Chocolate Chip Muffins

Pumpkin Pie Smoothie

Pumpkin-Spiced Latte (Dairy-Free!)

Pumpkin Chili

Pumpkin Banana Smoothie


bread pumpkin

Pumpkin Bread

1/2 c. tapioca starch
1/2 c. coconut flour
1/2 c. coconut sugar
1/2 tsp. cinnamon
1/2 tsp. baking soda
pinch of salt
1 c. canned pumpkin
1/2 c. coconut oil
3 eggs
1 tsp. vanilla

Sugar-Free Cranberry Sauce

1 bag cranberries
Juice and zest of 1 orange
pinch of salt
2 packets stevia
some water 1/2-1 c.

Orange Glaze

1/2 c. powdered sugar (organic or make your own by blending your sugar on high until powdery.
2 Tbsp. orange juice

  1. Preheat oven to 350.
  2. In a saucepan, add cranberries, orange juice, and a little water. Heat to a simmer.
  3. Add a pinch of salt and stir occasionally.
  4. Once the cranberries start to break down, add more water depending on desired consistency. (I like mine thick and chunky, so I didn’t add too much water.)
  5. Once cranberries are done add stevia and zest to taste. Let cool a little bit.
  6. Mix dry bread ingredients in a bowl. In a separate bowl, whisk together wet ingredients.
  7. Add dry.
  8. In a parchment lined loaf pan, pour batter and shake to level loaf.
  9. Spoon some cranberry sauce on top and drag spoon through the top layer to make swirls and canyons of cranberry in the pumpkin batter.  You don’t want to mix too much.
  10. Bake for 40 mins or so, until toothpick comes out clean.
  11. In a small bowl, whisk orange juice and sugar until pale and sticky.
  12. Drizzle glaze over the top of the loaf.
  13. You should have cranberry sauce and glaze leftover 🙂
  14. Slice and serve warm with extra sauce, or just by itself!

One thought on “Pumpkin Cranberry Bread with Orange Glaze

  1. […] 1 lb. GrassFed Beef or Bison (let it sit at room temperature for at least 20-30 mins) 1 Tbsp fresh rosemary, minced 2 tsp. coarse sea salt 1/2 c. cranberry sauce […]

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Stopped by @lazyacresmarket_encinitas and grabbed this tonic to keep my immune system solid while my little guy fights a cold. I'm not gonna lie, it doesn't taste that good, but has some crazy good ingredients and so far I'm keeping all the germs from taking me down 👊🏻 Not upset about my breakfast situation.
GF sourdough open faced breakfast sandwich and bone broth with all the immune boosting goodies. #goodonya #northcountysd #needonedowntown PREPARATION// One thing I never regret;
Taking time to meal prep for myself. It's so much easier to make healthy food choices and lose the stress over time spent in the kitchen when you're prepared! #mealpreppin #gingerorangepork #slowcookerftw If you didn't catch my live video yesterday about my grocery shopping (riveting... I know.), I gave the low down on why and how I make my own nut butter.
1. It's generally cheaper.
2. It tastes way better.
3. Easy to do in a vitamix or food processor. Just have patience because you're not making a smoothie, you're grinding nuts until they release their oils and smooth out.
Need another reason to make your own? 
4. Customization
This batch had a touch of vanilla and cinnamon and I can easily control the amount of saltiness.
You guyyyyysssss. It's so good and easy. Be like Nike and #justdoit

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