Start by preheating the oven to 350 degrees.
As the oven heats up, get out a large mixing bowl and whisk together the white whole wheat flour, minute oats, baking powder, baking soda, cinnamon, and salt. Set the dry ingredients aside.
In a separate large bowl, whisk together the coconut sugar and eggs until smooth.
Then slowly whisk in the coconut milk and pure vanilla extract.
Into the wet ingredients slow whisk in the melted coconut oil and pumpkin.
Pour wet pumpkin mixture into the dry and give it a few stirs just until the dry ingredients are moist.
Slowly stir in the chopped apple, unsweetened cranberries, and walnuts.
Pour the batter into a bread pan that’s been coated with cooking spray.
Bake for 45-50 minutes or until the bread sets in the middle. The middle is set when a knife or toothpick is inserted into the center of the bread, and it comes out clean with only a few crumbs clinging to it.
Remove from the oven and let the bread cool in the pan for about 5 minutes.
Take the bread out of the pan and place it on a wire cooling rack to cool completely.
Cut into six slices and then cut those slices in half, making 12 total slices.