Cornmeal gives this moist quick bread a subtle crunch. Pumpkin puree and dried cranberries make it particularly festive.

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1996


Recipe Summary

2 hrs
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat two 9-by-5-inch loaf pans with cooking spray; dust with flour and tap out the excess.

  • Combine all-purpose and whole-wheat flours, cornmeal, brown sugar, baking powder, baking soda, cinnamon, ginger and salt in a mixing bowl; mix well, breaking up any lumps of brown sugar with your fingertips. Whisk together pumpkin, yogurt, oil, eggs and egg whites in another bowl until well combined. Stir the pumpkin mixture and cranberries (or raisins) into the dry ingredients until completely blended, but do not overmix. Divide the batter between the loaf pans, smoothing the tops with a spatula. Bake until a skewer inserted in the center comes out clean, 55 to 65 minutes. Let the loaves rest in the pans for 5 minutes; turn them out onto a wire rack to cool completely.

Nutrition Facts

202 calories; protein 3.3g 7% DV; carbohydrates 40.5g 13% DV; dietary fiber 2.3g 9% DV; sugars 25.9g; fat 3.9g 6% DV; saturated fat 0.4g 2% DV; cholesterol 15.7mg 5% DV; vitamin a iu 2781.9IU 56% DV; vitamin c 0.8mg 1% DV; folate 23mcg 6% DV; calcium 59.8mg 6% DV; iron 0.9mg 5% DV; magnesium 16.8mg 6% DV; potassium 122.9mg 3% DV; sodium 295.1mg 12% DV; thiamin 0.1mg 8% DV.

Reviews (7)

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7 Ratings
  • 5 star values: 0
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I made this with my kids on a snowy day. It was easy to make and it came out great. The kids ate two slices each after dinner and asked for more! Read More
Rating: 4 stars
I made this for a luncheon featuring healthy options. The ladies went nuts over this. I thought it was just okay but they all raved and asked for the recipe. I followed the recipe but had to used half dark brown sugar/half light. Also I used about 1.25 cups craisins and the rest raisins. Read More
Rating: 3 stars
My question is...should it be 15 or 16 oz. OR 1 1/2 cups of pumpkin puree? Pros: I love the cornmeal addition in this recipe. Cons: The amount of pumpkin puree says 15/16oz. can or 1 1/2 cups....BUT...1 1/2 cups is 12 oz. so I hope Read More
Rating: 4 stars
I play with the ingredients too I used fresh pumpkin not canned add old fashion oats used light brown sugar 4 teaspon. I used a package of corn bread mix add raisins mixed with cranberries and also I used olive oil in it. Turned out very good. Read More
Rating: 4 stars
Sorry too dense for my taste. Was damp rather than moist. Needed more spice too; this combo was rather bland. Read More
Rating: 4 stars
Made some substitutions and it turned out great! I only used 1 cup of sugar (instead of 2) subbed 1/3 cup apple sauce for the 1/3 cup oil which added a natural sweetness and subbed toasted pumpkin seeds for the dried cranberries. Read More
Rating: 4 stars
I used Greek yogurt instead of regular yogurt which increased the protein content from 2 grams to about 4 grams/serving. Delicious. Read More