Ingredients:

  • 1 cup (225g) Pumpkin Puree
  • 1/2 cup (120g) Full-fat Sour Cream
  • 1/2 cup (120ml) Maple Syrup
  • 1/4 cup (60ml) Avocado oil
  • 2 Large Eggs
  • 1 tsp Pure Vanilla Extract
  • 2 cups (250g) All-purpose flour
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 1 tbsp Pumpkin Pie Spice
  • 1 1/2 cups (150g) Fresh or frozen cranberries
  • 1/2 cup (60g) Chopped Walnuts

Instructions:

  1. Preheat the oven to 180°C (350°F) and grease your loaf pan thoroughly with oil or butter.
  2. Whisk the pumpkin, sour cream, maple syrup, avocado oil, eggs, and vanilla in your large bowl until the mixture is completely smooth and velvety.
  3. Sift the flour, baking soda, baking powder, sea salt, and pumpkin pie spice into the medium bowl.
  4. Gently fold the dry ingredients into the wet using your spatula. Stop as soon as no flour streaks remain—overmixing leads to tunnels in your bread.
  5. Toss the cranberries and walnuts in a tablespoon of flour before folding them into the batter.
  6. Pour the batter into the prepared pan and smooth the top with your spatula.
  7. Bake for 60 minutes or until a skewer inserted into the center comes out clean.
  8. Cool in the pan for 10 minutes before transferring to a wire rack. Wait until completely cool to slice for the cleanest edges.