Cranberry Coconut Bread

FOR THE LOAF

• 1 1/2 cups flour

• 1 teaspoon baking powder

• 1 teaspoon ground ginger

• 1 teaspoon salt

• ¾ cup maple syrup

• 1/2 cup sunflower or vegetable oil

• ¾ cup coconut yogurt

• 2 teaspoons vanilla extract

• 2 eggs

• 1 cup cranberries (fresh or thawed)

FOR THE STREUSEL

• 1/2 cup pumpkin seeds, finely chopped

• 1/2 cup brown sugar

• 1/4 cup coconut oil, melted

• 2 tablespoons flour

• 1/2 teaspoon salt

• Preheat oven to 350°F. Line a 9 x 5 loaf pan with parchment paper.

• In a medium bowl, mix together dry ingredients (flour, baking powder, ginger and salt).

• In another bowl, mix together oil, maple syrup, yogurt, vanilla extract, and eggs. Incorporate the dry ingredients into the wet, mixing until just combined.

• Gently fold the cranberries into the batter. Pour batter into prepared loaf pan and set aside.

• Mix together the streusel ingredients until fully combined. Using your hands, sprinkle the streusel evenly over the loaf, covering it entirely with streusel.

• Bake the loaf for 45 minutes or until a knife comes out clean when inserted into the center of the loaf.