Pumpkin Cranberry Loaf

For the last two months, I have been seeing pumpkin recipes EVERYWHERE! Don't get me wrong, I love a good pumpkin pie... but I just wasn't convinced when I was seeing pumpkin risotto, and pumpkin smoothies.... So, I thought I would take the first step and purchase a pumpkin and roast it. This turned out to be extremely easy... but then, the pumpkin sat in my fridge for a few days. But, after all my skepticism I finally have a recipe to share :)

Ingredients

Cinnamon Streusel:
2 tbsp organic sugar
2 tbsp vegan margarine2 tbsp oat flour or finely ground old-fashioned oats 
4 tbsp old-fashioned oats 
2 tsp cinnamon

For the Loaf:
1 C oat flour or finely ground old-fashioned oats 
1/2 C white rice flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/3 C non-dairy or organic milk
1 C pumpkin puree
1/4 C vegan margarine 
1/2 C organic sugar
1 tsp vanilla
1/2 C dried cranberries

Preheat oven to 350 degrees.

To prepare streusel, combine sugar, margarine, oat flour, oats and cinnamon. Set aside.

For loaf, in a large bowl, combine flours, baking powder, baking soda, salt and cinnamon.

In a smaller bowl, mix pumpkin, milk, margarine  sugar, vanilla and cranberries. Fold wet ingredients into dry and stir until just moistened.

Spoon into a standard loaf pan that has been greased or liberally sprayed with cooking spray. Top with streusel. 

Bake for 60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pan for at least 10 minutes before removing from the pan.

*I found that if I left the loaf overnight it set-up much better. 

Enjoy!!! xo