There is something soothing about the combination of orange and pumpkin in recipes. Reminds me of the holidays. This is a tasty Autumn/Winter treat.
1 cp chopped fresh cranberries
1/4 cp organic sugar
1 1/2 cps organic all-purpose flour
3/4 cp whole wheat flour
1 T baking powder
1 tsp baking soda
1/2 tsp salt
1 cp chopped dates
Ener-G Egg replacer for 2 eggs (follow directions on box)
3/4 cp light or dark brown sugar
1/2 cp orange juice
1/3 cp organic unsweetened applesauce
1 cp pureed pumpkin
2 tsps grated orange zest
Preheat oven to 350. Grease and flour loaf pan.
Toss together cranberries and sugar, and set aside.
In large bowl, stir both flours, the baking powder, baking soda, and salt. Toss in the dates.
In medium bowl, beat the egg replacer (follow packaged directions for mixing); stir in the brown sugar, orange juice, and applesauce. Add the pumpkin and orange rind, and stir until combined. Stir the liquid ingredients into the dry until just combimed. Stir in the reserved cranberries.
Pour into prepared pan, and bake for 55 minutes or until wooden toothpick inserted in center comes out clean.
Note: You can add 1 cup chopped pecans when you add the dates.