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CRANBERRY PUMPKIN BREAD

Source of Recipe

SECRETS OF FAT-FREE BAKING by Sandra Woodruff, RD


Recipe Introduction

No carbohydrate levels available

List of Ingredients





Recipe

Yield: 16 slices

2 cups whole wheat pastry flour
1/3 cup light brown sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. pumpkin pie spice
1 cup whole berry cranberry sauce
3/4 cup cooked mashed pumpkin
1/4 tsp. apple or orange juice

Combine the flour, sugar, baking soda, baking powder, and pumpkin pie spice, and stir to mix well. Add the remaining ingredients, and stir just until the dry ingredients are moistened.

Coat an 8 x 4-inch loaf pan with nonstick cooking spray. Spread the mixture evenly in the pan, and bake at 350 F. for about 50 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean.

Remove the bread from the oven, and let sit for 10 minutes. Invert the loaf onto a wire rack, turn right side up, and cool before slicing and serving.

NUTRITIONAL FACTS (PER SLICE) Calories: 100, Fat: 0.3 g, Cholesterol: 0 mg, Sodium: 78 mg, Fiber: 2.5 g, Calcium: 18 mg, Calcium: 18 mg, Potassium: 110 mg, Iron: 1 mg