Fall Meal Planning: Pumpkin Cranberry Bread

Yes, I am still here! I have sat down to write many times over the past couple weeks, including my marathon report, but have yet to find time to finish a post…life! We are still adjusting to my working full-time plus all the additional activities and races this time of year. Add Matt’s grad school and 3 year old meltdowns to this and you have our crazy lives right now. I think things are on the way down for craziness (or I hope!). To help out the weeknights I am back to Sunday meal prep and plan to spend the afternoon in the kitchen prepping for the week. So what’s on the menu for us?

  • Chipotle Mac ‘n Cheese
  • Samosa Pie
  • Veggie Egg Bake with Roasted Potatoes
  • Spaghetti Squash with Stir Fry Veggies
  • Pre-run Protein Shake
  • ??Salad and Soup pre-Halloween night out

Yesterday in attempts to use some cranberries from our CSA I decided it was time to bake and the result is wonderful. The texture is a little soft and dense but still tastes great.

Pumpkin Cranberry Bread
1 banana mashed
1 egg
1 ½ cup pumpkin puree
1 tsp vanilla extract
2 tbsp coconut oil melted
¼ cup applesauce
2 tbsp maple syrup
½ cup almond meal
½ cup coconut flour
1 tbsp pumpkin pie spice
1 tsp baking powder
½ cup cranberries

Mix banana, egg, pumpkin, oil, vanilla and applesauce. Sift in Almond meal, coconut flour, spices and baking powder. Stir in cranberries. Grease loaf pan with coconut oil. Bake 35-40min at 350


  1. That looks delicious!! I've been doing a lot of baking with almond flour/meal too. It takes some getting used to, but I really like the flavor. Hope things settle down for you, too!

  2. Looks so good! I love fresh cranberries.

  3. Is the samosa pie recipe online? Sounds like something we'd like.


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