Pumpkin bread is so easy, you’d be forgiven for just making it.
And while that’s true for most baked goods, it’s not the only way to make this recipe.
It’s just as delicious, and much healthier, when made with fresh fruit.
The key is to avoid using artificial sweeteners.
Start by making the dough by combining a teaspoon of flour with 1 tablespoon of water, then divide it into three equal parts.
Let the dough rise for about 30 minutes, then cut it into four equal portions.
Heat a skillet over medium-high heat, then pour about 2 tablespoons of oil into the pan and add the pumpkin.
Stir constantly until the pumpkin starts to cook.
Remove the pumpkin from the heat, and then let it cool in the pan until it’s firm.
You’ll need to roll it out into a rectangle, about an inch in diameter.
Place the rectangle on a baking sheet, then cover it with a layer of parchment paper.
Let it rise until it doubles in size.
Meanwhile, heat the oven to 450°F (200°C).
Cut the pumpkin into smaller pieces, and use the parchment paper to seal them in place.
Heat the oven again, and bake for about 15 minutes, or until the edges are golden brown.
To make the filling, heat a large frying pan over medium heat, add 1 tablespoon oil, and add a handful of dried cranberries.
Cook until the cranberries are soft, then add the cooked pumpkin, salt, pepper, cinnamon, and ground nutmeg.
Cook for about 5 minutes, until the cinnamon starts to melt and brown the edges.
Serve with whipped cream and pumpkin cream pie filling.