Pumpkin Bread with Cranberries

in BREAKFAST / MUFFINS, QUICK BREADS, ETC / Recipes / Short and Sweet Series 10 comments

Why I made this recipe:

I don’t know. Seriously, I don’t. I’ve already made my fair share of pumpkin recipes, so I should just stop. But. I. Just. Can’t. Stop!

Why I love this recipe:

Ahem, because I clearly love pumpkin. And I wanted to bake. And I wanted to bake pumpkin bread. That’s it.

How this recipe is healthy:

How about healthier? This pumpkin bread has less oil and sugar than regular quick breads. That makes it feel lighter, less dense and won’t leave that nasty grease stain on your plate, napkin or hands. It’s made with some whole wheat flour and it’s got pumpkin, nuts and a little fruit too! A snack you can feel good about my friends!

And here are the pretty pictures of my Pumpkin Bread with Cranberries:

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Pumpkin Bread with Cranberries

  • Author: Sara Haas
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Description

This quick bread tastes like Fall. Earthy pumpkin pairs delightfully with cranberries and walnuts. Less oil and sugar than regular quick breads, but just as delicious!

Ingredients

Scale
  • 3/4 cup all-purpose flour, lightly scooped
  • 3/4 cup whole wheat flour, lightly scooped
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1/4 cup vegetable oil
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup low-fat milk
  • 1/3 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup dried cranberries, chopped
  • 1/2 cup walnuts or pecans, chopped
  • Turbinado sugar, for sprinkling

Instructions

  1. Preheat the oven to 350°F and coat a 9×5-inch loaf pan with non-stick cooking spray.
  2. Whisk together the all-purpose flour, whole-wheat flour, salt, baking soda, baking powder and pumpkin pie spice in a mixing bowl. In a separate, larger mixing bowl, combine the oil, pumpkin, milk, granulated sugar, brown sugar and eggs. Add the flour mixture to the bowl and stir until just combined. Do not over mix. Gently fold in chopped cranberries and nuts. Sprinkle the top with turbinado sugar.
  3. Pour batter into prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  4. Cool in the pan on a wire rack, then remove from pan before slicing.

Notes

  • Yields 1 loaf
  • Tip: Chopping dried fruit can be frustrating. It sticks to your knife and then washing it is a nightmare. Prevent this by spraying your knife with cooking spray before chopping. You’re welcome!

Nutrition

  • Serving Size: 16
  • Calories: 153
  • Sugar: 11
  • Sodium: 166
  • Fat: 6
  • Saturated Fat: 1
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 22
  • Protein: 3
  • Cholesterol: 24

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