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Pumpkin Cranberry Bread
by Kelly Hammer |
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This recipe uses healthy fruit purees instead of high-fat ingredients, resulting in what is sure to be a family favorite.
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2 cups whole-wheat flour
1/3 cup light brown sugar 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon pumpkin pie spice 1 cup whole berry cranberry sauce 3/4 cup cooked mashed pumpkin or pumpkin puree 1/4 cup apple or orange juice |
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| Combine flour, sugar, baking soda, baking powder and pumpkin pie spice. Mix the remaining ingredients and stir together with the dry ingredients.
Coat an 8x4-inch bread loaf pan with nonstick spray. Spread mixture evenly in the pan and bake at 350 degrees F for about 50 minutes. Remove from the oven and let sit for 10 minutes; invert the loaf onto a wire rack. |
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| May be served warm or cold.
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