Healthy Cranberry Pumpkin Bread Recipe

5 1
Healthy Cranberry Pumpkin Bread Recipe
Healthy Cranberry Pumpkin Bread Recipe photo by Taste of Home
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Healthy Cranberry Pumpkin Bread Recipe

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5 1
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Betty Jackson of White Pine, Tennessee writes, “I wanted to add some extra flavors, such as cranberries, to one of our favorite pumpkin bread recipes, so I kept experimenting. This sweet bread turned out great.”
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + cooling

Ingredients

  • 1/2 cup golden raisins
  • 1/4 cup dried cranberries
  • 3 tablespoons orange juice
  • 3 cups self-rising flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup canned pumpkin
  • 3/4 cup whole-berry cranberry sauce
  • 1/2 cup molasses
  • 2 eggs
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1 tablespoon grated orange peel

Directions

In a small saucepan, combine the raisins, cranberries and orange juice. Bring to a boil. Remove from the heat; cover and let stand for 5 minutes.
Meanwhile, in a large bowl, combine the flour, brown sugar, cinnamon and nutmeg. In a small bowl, combine the pumpkin, cranberry sauce and molasses. Beat in the eggs, oil and vanilla until blended. Stir into dry ingredients just until moistened. Fold in the pecans, orange peel and raisin mixture.
Transfer to two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Cranberry Pumpkin Bread in Light & Tasty December/January 2008, p52

Nutritional Facts

1 slice: 159 calories, 5g fat (0 saturated fat), 18mg cholesterol, 192mg sodium, 28g carbohydrate (14g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 1/2 cup golden raisins
  • 1/4 cup dried cranberries
  • 3 tablespoons orange juice
  • 3 cups self-rising flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup canned pumpkin
  • 3/4 cup whole-berry cranberry sauce
  • 1/2 cup molasses
  • 2 eggs
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1 tablespoon grated orange peel
  1. In a small saucepan, combine the raisins, cranberries and orange juice. Bring to a boil. Remove from the heat; cover and let stand for 5 minutes.
  2. Meanwhile, in a large bowl, combine the flour, brown sugar, cinnamon and nutmeg. In a small bowl, combine the pumpkin, cranberry sauce and molasses. Beat in the eggs, oil and vanilla until blended. Stir into dry ingredients just until moistened. Fold in the pecans, orange peel and raisin mixture.
  3. Transfer to two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Cranberry Pumpkin Bread in Light & Tasty December/January 2008, p52

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