Pumpkin Cranberry Walnut Bread

Preheat the oven to 350°F.

In a large bowl, combine the flour, baking powder, baking soda, sea salt, cinnamon, and pumpkin pie spice. Add the dried cranberries and chopped walnuts.

In a separate medium mixing bowl, whisk together the pumpkin puree, maple syrup, sunflower oil, milk, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix the batter.

Pour the batter into a nonstick 9×5 loaf pan and bake 45–50 minutes. Loaf is ready when a toothpick inserted comes out clean. Allow to cool completely before removing from the pan.