Gluten Free Spiced Pumpkin and Cranberry Loaf



2 cups almond meal

1/2 cup desiccated coconut

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp cloves



2 cups mashed pumpkin

2 eggs

1 tbls coconut oil

2 tbls maple syrup/ sweetener (more for sweeter)

Almond milk 



A few handfuls of dried cranberries


Mix all the dry ingredients in a large bowl. Add the pumpkin and stir, then add the rest of the wet ingredients. stir until everything is incorporated, adding some almond milk if you need to think out it out. (Not too much). fold through he cranberries at the end and bake in the oven for 40-60 minutes (dependent on desired consistency) until lightly brown and a skewer comes out clean allow to cool completely.




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