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Pumpkin Bread with Cranberries

From Grocery bag to table:  1 hour 15 minutes
Active Prep time: 15 minutes
Cooking time: 1 hour


½ cup whole wheat pastry flour
1 cup all purpose or whole wheat flour
¼ tsp. baking powder
1 tsp. baking soda
1/8 teaspoon salt
1 ½ tsp. cinnamon
½ tsp. ground cloves
¼ tsp. nutmeg

2 tablespoons canola oil
3/4 cup packed brown sugar
2 eggs, beaten
¼ cup water
1 cup canned pumpkin
¼ cup applesauce
¼ cup cranberries


Nutrition Facts:










Preheat oven to 350 degrees

In a large bowl, combine the flours, baking powder, baking soda, salt, cinnamon, cloves and nutmeg.  Set aside.  In another mixing bowl combine oil, sugar, eggs, water, pumpkin, and applesauce.  Add the wet ingredients and cranberries to the dry and combine until the dry ingredients are moistened. Pour the batter into a  loaf pan greased with canola oil cooking spray.  Bake for 50 to 60 minutes or until toothpick comes out clean.  Remove and cool on wire rack.

Yield: 10 12  slices (1 loaf).


Culinary Tip: Be careful not to over mix the batter, or it will cause the bread to become too tough.

Quick Tips: Use a shortbread mix and add the remaining ingredients.

Variations:  Swap out the cranberries for dark chocolate chips. Instead of pouring the batter into a bread pan, pour it into a greased muffin tin.

More Heart Healthy Foods:  Add ¼ cup of chopped walnuts for heart healthy omega 3 fatty acids.

Storage Tips:  Store in an airtight container for a week in the refrigerator

Think ahead:  Double the batch and freeze the extra loaf.



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