A picture is worth a 1000 words!
We love Pumpkin Bread. I would not have thought of putting in fresh cranberries as Ellie suggests. She says the bread is “..enhanced with bursts of the crimson tart cranberries,..”
They definitely add something extra to the sweet bites of bread.
Nonstick cooking spray
3/4 cup all-purpose flour
3/4 cup whole-wheat pastry or whole-wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 cup canned pumpkin puree
2/3 cup honey
1/3 canola oil
2 large eggs
1 large egg white
1 cup fresh whole cranberries
Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
In a large bowl, whisk together the flours, baking soda, cinnamon, baking powder, nutmeg, allspice, and salt.
In another large bowl, whisk together the pumpkin, honey, oil, eggs, and egg white until well combined.
Stir the dry ingredients into the wet ingredients, mixing just enough to combine evenly. Gently stir in the cranberries.
Pour the batter into the prepared pan.
Bake until the top is browned and a wooden skewer inserted into the center comes out clean, 50 to 60 minutes.
Allow to cool in the pan for 15 minutes, then transfer the bread to a wire rack to cool completely before slicing. Makes 8 servings SERVING SIZE one 1-inch-thick slice
PER SERVING Calories 290; Total Fat 11 9 (Sat Fat 1 g, Mono Fat 6.4 g, Poly Fat 3 g);
Protein 5 s. Carb 45 g; Fiber 3 g; Cholesterol 55 mg; Sodium 290 mg
EXCELLENT SOURCE OF Magnesium, Selenium, Vitamin A
GOOD SOURCE OF Fiber, Iron, Niacin, Phosphorus, Protein, Riboflavin, Vitamin K
While we enjoyed this bread I really didn’t care for the fresh cranberries. I know they are better for you but we would have liked dried better. Still good!!
Join in for CEinMB. No pressure, but if you make something of Ellie’s just post it on the website.
This recipe is from Ellie’s Comfort Food Fix page 45.