Best Pumpkin Cranberry Quick Bread Recipes
CRANBERRY PUMPKIN QUICK BREAD WITH SPLENDA
This is my favorite quick bread recipe! It comes from a new cookbook titled: The New American Plate Cookbook, American Institute for Cancer Research. This bread is not only easy to make but very good for you and tasty! My edits are to use more whole wheat flour instead of white flour and it also eliminates table sugar. I use Splenda sweetener to taste. Since Splenda has zero calories, this bread is lower in calories. ENJOY!
Provided by Healthy Debbie
Categories Quick Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 35o degrees. Lightly coat an 8 X4-inch loaf pan with canola oil spray and set it aside.
- In a large bowl, combine the whole wheat flour, all-purpose flour, flaxseed, sugar, baking soda, and salt, and set aside. In a medium bowl, lightly beat the eggs. Whisk in the pumpkin, canola oil, applesaucew, apple juice, cinnamon, ginger, and nutmeg. Stir in the dried cranberries.
- Add the wet ingredients to the dry ingredients, mixing until all the dry ingredients are fully incorporated into the batter. Do not beat or overmix.
- Pour the batter into the prepared pan.
- Bake for 50 to 60 minutes, until a wooden toothpick inseted into the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove the bread from the pan and continue cooling on the rack.
Nutrition Facts : Calories 125.5, Fat 6.9, SaturatedFat 0.8, Cholesterol 35.2, Sodium 264.7, Carbohydrate 13.7, Fiber 2.8, Sugar 2.3, Protein 3.1
PUMPKIN-CRANBERRY QUICK BREAD
This makes two loaves of the best pumpkin bread, to reduce fat use 1/2 cup each vegetable oil and unsweetened applesauce --- this is very good!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees F.
- Grease and flour two 9 x 5-inch loaf pans.
- In a large bowl combine flour with pumpkin pie spice, baking soda and salt.
- In another bowl combine sugar, pumpkin puree, eggs, vanilla, oil and orange juice or apple juice; beat using an electric mixer on medium speed until well combined.
- Add the pumpkin mixture to the flour mixer and stir with a wooden spoon until JUST moistened (do not beat).
- Gently fold in the cranberries.
- Spoon/divide the batter between the pans.
- Bake for 60-65 minutes or until the loaves test done.
- Cool in pan for 10-12 minutes then remove to a wire racks to cool completely.
Nutrition Facts : Calories 258.2, Fat 10.2, SaturatedFat 1.5, Cholesterol 35.2, Sodium 262.8, Carbohydrate 39.7, Fiber 0.8, Sugar 26.1, Protein 2.9
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