Rating: 3.86 stars
3 Ratings
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  • 4 star values: 3
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Cornmeal gives this moist quick bread a subtle crunch. Pumpkin puree and dried cranberries make it particularly festive.

Source: EatingWell Magazine, Holiday Issue 1996

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Recipe Summary test

total:
2 hrs
Servings:
24

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; carbohydrates 40.5g; dietary fiber 2.3g; sugars 25.9g; fat 3.9g; saturated fat 0.4g; cholesterol 15.7mg; vitamin a iu 2781.9IU; vitamin c 0.8mg; folate 23mcg; calcium 59.8mg; iron 0.9mg; magnesium 16.8mg; potassium 122.9mg; sodium 295.1mg; thiamin 0.1mg.

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

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