a big bite of fall

aaaand continuing with our theme, a delightful, very moist quickbread with great fall flavors . . .

Cranberry-Pumpkin Bread with Flaxseed
From the New American Plate Cookbook

Canola oil or spray for pan
1 cup whole wheat pastry flour
1/2 cup ground flaxseed
2/3 cup packed light brown sugar
1 t. baking soda
1/2 t. salt
2 large eggs
1 cup canned pumpkin (not pie filling)
1/4 cup canola oil
1/2 cup unsweetened applesauce
1/4 cup apple juice (i used cider)
1/2 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground nutmeg
1 cup dried cranberries

Preheat oven to 350 degrees. Coat a loaf pan with canola oil or spray and set aside. In a large bowl, combine flour, flaxseed, sugar, baking soda, and salt. Set aside. In a medium bowl, lightly beat the eggs. Whisk in the pumpkin, oil, applesauce, juice, and spices. Stir in the cranberries. Add the wet ingredients into the dry, mixing until all the dry ingredients are incorporated. Do not overmix. Pour batter into the pan. Bake for 50-60 minutes, until a toothpick comes out clean. Cool pan on a wire rack 10 minutes, then remove bread from pan and continue cooling on rack.