Pumpkin Apple Harvest Bread

Thanksgiving is just a few days away. We are having a much smaller Thanksgiving this year. I work a lot and with the pandemic, we are trying to be safe. I am taking the week off from supplements, and I wanted to make something healthy to have for quick "on the go" breakfast - yet fitting with the season. This is a great bread mix full of whole wheat flour, oats, and fruit. You could easily make it gluten and dairy free. It is easy and tastes great. I made it the day before and left it sitting on the counter for breakfast the next day. We had it with our favorite Greek (dairy or nondairy) yogurt for some protein and it stuck with us until lunch.

Ingredients

• 1 1/2 cups white whole wheat flour

• 1/2 cup rolled oats

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon cinnamon

• 1/4 teaspoon salt

• 1/2 cup packed brown sugar

• 1/4 cup withe sugar

• 2 large eggs

• 1/3 cup of milk

• 1 teaspoon pure vanilla extract

• 1/3 cup of melted coconut oil (you can use canola if you don't have coconut oil)

• 1 cup canned pure pumpkin

• 1 medium apple peeled and chopped ( I did not peel mine)

• 1/2 cup dried unsweetened cranberries

• 1/4 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees

2. In a medium bowl whisk together whole wheat flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.

3. In another bowl mix sugars, eggs, milk and pure vanilla extract.

4. Whisk oil and pumpkin into the wet mixture.

5. Pour wet mixture into the dry mixture and stir just until combined.

6. Slowly stir in the chopped apples, cranberries and walnuts.

7. Pour batter into a bread pan that is coated with cooking spray.

8. Bake for 45-50 minutes or until done in the middle.

9. Let bread cool in the pan for about 5 minutes and then take it out of the pan to finish cooling.

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