Pumpkin-Cranberry Bread
Source of Recipe
Low Fat Living Magazine
List of Ingredients
1 1/2 cups Whole wheat pastry flour
1 tsp Ground cinnamon
1 tsp Baking soda
1/2 tsp Baking powder
1/2 tsp Ground cloves
1/2 tsp Ground nutmeg
1/2 cup Dried cranberries or raisins
1 cup Unsweetened pumpkin
3/4 cup Honey
1 Egg, 2 egg whites or 1/4 cup fat-free egg substitute
2 tbsp Unsweetened applesauce
1 tbsp Melted unsalted butter or canola oil
1 tbsp Vanilla extract
Recipe
Preparation
Preheat oven to 350 degrees. Lightly coat an 8x4-inch loaf pan with no-stick spray. In a large bowl, mix the flour, cinnamon, baking soda, baking powder, cloves and nutmeg. Toss in the cranberries.
In a medium bowl, combine the pumpkin, honey, egg, egg whites or egg substitute, applesauce, butter or oil, and vanilla. Stir into the flour mixture and mix just enough to incorporate the ingredients. Pour the batter into the prepared pan and bake for 1 hour or until a toothpick inserted into the center comes out moist but not wet. Cool the bread slightly in the pan, then remove and cool on a rack.
---Nutrient Information---
185 Calories
1g Total Fat
1g Saturated Fat
41g Carbohydrates
4g Protein
165mg Sodium
4g Fiber
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