Pumpkin Bread with Cranberries

Ellie Krieger's recipe is perfect for fall! Originally found here.

Ingredients:

Nonstick cooking spray

3/4 cup all-purpose flour

3/4 cup whole-wheat pastry flour or whole-wheat flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon salt

1 cup canned pumpkin puree

2/3 cup honey

1/3 cup canola oil

2 large eggs

1 large egg white

1 cup fresh whole cranberries

Directions:

Preheat the oven to 350 degrees. Spray a 9X5-inch loaf pan with cooking spray. 

 

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

 

Makes 8 servings

Serving Size: one 1-inch thick slice

Per Serving: Calories: 290; Total Fat: 11 g (Sat Fat: 1 g; Mono Fat: 6.4 g; Poly Fat: 3 g); Protein: 5 g; Carb: 45 g; Fiber: 3 g; Cholesterol: 55 mg; Sodium: 290 mg