Pumpkin-Cranberry Bread

recipe

Yield:

14 servings (serving size: 1/14 of loaf)

Recipe from

Oxmoor House

Recipe Time

Prep: 26 Minutes
Cook: 1 Hours

Nutritional Information

Calories 157
Fat 3.4 g
Satfat 0.9 g
Protein 2.4 g
Carbohydrate 29.5 g
Cholesterol 3 mg
Iron 1.1 mg
Sodium 145 mg
Caloriesfromfat 19 %
Fiber 1.4 g
Calcium 27 mg

Ingredients

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 cup canned pumpkin
3/4 cup packed light brown sugar
1/3 cup fat-free milk
2 tablespoons vegetable oil
1 large egg
1 teaspoon vanilla extract
1/3 cup dried cranberries
Cooking spray
2 tablespoons light brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
4 teaspoons chilled butter, cut into small pieces

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a bowl. Combine pumpkin, 3/4 cup brown sugar, milk, oil, and egg in a bowl; beat with a mixer at medium speed until blended. Stir in vanilla. Add flour mixture, stirring just until moist. Fold in cranberries. Pour batter into an 8 x 4-inch loaf pan coated with cooking spray.

Combine 2 tablespoons brown sugar, 2 tablespoons flour, and 1/4 teaspoon cinnamon in a small bowl. Cut in 4 teaspoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle evenly over batter.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove loaf from pan, and cool completely on wire rack.

Note:

Oxmoor House Healthy Eating Collection

January 2004
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