Hello fall! This is about as feel-good fall as any quickbread gets. The trick about this recipe was that I used whole cloves (just 3 or 4) and ground them. That makes for a strong holiday clove flavor.
Wet:
1/2 cup brown sugar
1/2 cups white sugar
1/2 cup margarine, at room temp
2 very ripe bananas
1 flaxegg
1 teaspoon vanilla
1/4 cup vanilla soy milk
1 teaspoon apple cider vinegar
Dry:
2 cups flour
1/2 teaspoon baking soda
1 tbsp baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
¼ tsp nutmeg
1 c. dried cranberries
pumpkin seeds
Preheat oven to 350 degrees Farenheit. Grease and flour a loaf pan. (I like to use glass ones, but any will do.) In small bowl, mix soy milk and apple cider vinegar. Let stand for a couple of minutes. In another small bowl, prepare the flaxegg: grind one tbsp of flaxseeds and beat with 3 tbsp water. In a large bowl, mash bananas well. Add all of the wet ingredients and mix very well. Combine dry ingredients, including cranberries and excepting pumpkin seeds. Add dry to wet, mixing well but not overmixing. Pour into loaf pan. Sprinkle the top with pumpkin seeds. Bake for about 1 hr and 10 minutes.
p.s. This was adapted from a ppk recipe
