Pumpkin Bread with Cranberries

By dette

This gloriously autmnal pumpkin bread, enhanced with bursts of crimson tart cranberries, is special enough to grace your holiday table but easy enough to make anytime.

Ingredients

• Nonstick cooking spray
• 3/4 c. all-purpose flour
• 3/4 c whole-wheat pastry flour or whole-wheat flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/2 tsp bround nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp salt
• 1 c. canned pumpkin puree
• 2/3 c honey
• 1/3 c canola oil
• 2 large eggs
• 1 large egg white
• 1 c fresh whole cranberries

Details

Servings 8

Preparation

Step 1

Preheat the oven to 350. Spray a 9x5 inch loaf pan with cooking spray,

In a large bowl, whisk together the flours, baking soda, cinnamopn, 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, 50-60 minutes. Allow to cool in the pan for 15 minutes, then tranfer the bread to a wire rack to cool completely before slicing.

cal 290; tot fat 11g; (sat fat 1g; mono fat 6.4g; poly fat 3g; ) prot 5g; carb 45g; fib 3g; chol 33 mg; sod 290mg