Zuchinni Cranberry Pumpkin Seed Almond Bread
2/3 cup margarine
1 cup vegan raw sugar
4-5 cups raw zucchini, grated
2/3 cup nondairy milk
2/3 cup applesauce
1 cup wheat bran
2 1/3 cups whole wheat flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 teaspoons vanilla
1 1/2 teaspoons salt
2/3 cup dried or fresh cranberries
1/2 cup raw almonds, coarsely chopped
1/2 cup raw pumpkin seeds
1. Preheat oven to 350 degrees Fahrenheit. Grease bottoms only of 2 loaf pans, 9x5x3", or 3 loaf pans, 8 1/2x4 1/2x2 1/2". Mix margarine and sugar in a medium-to-large bowl. Stir in zucchini, milk, and applesauce.
2. Mix in flour, wheat bran, baking soda, cinnamon, cloves, allspice, nutmeg, salt, vanilla and baking powder. Stir in cranberries, seeds, and nuts until evenly combined.
3. Pour into prepared pans. Bake until wooden pick inserted in center comes out clean, 60 to 70 minutes. Cool 5 minutes. Loosen sides of loaves and remove from pans. Cool.
This bread will remain plenty moist, so it's a good idea to wrap in saran wrap and refrigerate (no longer than 10 days).
My family loves this harvesty bread in the morning, served warm with margarine, yum!
PS: This can also easily become pumpkin bread by omitting the zucchini and replacing it with about 16 ounces canned or cooked pumpkin.