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Pumpkin & Cranberry Bread

Your rating: None Average: 3.6 (27 votes)

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


READER'S COMMENT:
"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. "
Pumpkin & Cranberry Bread Recipe

Makes: 2 loaves, 12 slices each

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 cup cornmeal, preferably stone-ground
  • 2 cups packed brown sugar
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 15- or 16-ounce can plain pumpkin puree, (1 1/2 cups)
  • 1 cup nonfat plain yogurt
  • 1/3 cup canola oil
  • 2 large eggs
  • 2 large egg whites
  • 2 cups dried cranberries, or raisins

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Preparation

  1. Preheat oven to 350°F. Coat two 9-by-5-inch loaf pans with cooking spray; dust with flour and tap out the excess.
  2. 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

Per serving: 199 calories; 4 g fat ( 0 g sat , 2 g mono ); 18 mg cholesterol; 40 g carbohydrates; 3 g protein; 2 g fiber; 295 mg sodium; 138 mg potassium.

Nutrition Bonus: Vitamin A (56% daily value).

Carbohydrate Servings: 2 1/2

Exchanges: 1 starch, 1/2 fruit, 1 other carbohydrate, 1/2 fat


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Recipe Categories

Style/Theme
Picnic
Potluck
Vegetarian
Entertaining, casual
Everyday favorites
Gifts
Kid-friendly
Ease of Preparation
Easy
Total Time
More than 1 hour
Type of Dish
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Snack
Servings
8 or more
Preparation/ Technique
Bake
Ethnic/Regional
American
Meal/Course
Breakfast
Brunch
Snack
Health & Diet Considerations
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Season
Fall
Winter
Holiday
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Thanksgiving
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