1 1/2teaspoonsvanilla bean paste or vanilla extract
Preheat oven to 325 degrees. Line a 9 x 5 loaf pan with a sheet of parchment paper. (I buy these sheets and fold one in half.) You may prefer to lightly oil the ends of the pan where parchment does not cover.
In a large mixing bowl, combine flour, almond meal, pumpkin pie spice, baking soda and salt. Set aside.
In a medium mixing bowl, stir together pumpkin puree, coconut sugar, maple syrup, eggs and vanilla bean paste or extract.
Incorporate wet ingredients into dry. Stir until just combined. Gentle fold in cranberries and pecans.
Pour batter into pan. Bake for 45-50 minutes until a cake tester or skewer inserted into middle comes out with just a moist, delicate crumb on it.
Allow to cool in pan for 5-10 minutes. Then gently lift out and allow to finish cooling on a cooling rack.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.