Pumpkin Cranberry Quick Bread Recipe
This Pumpkin Cranberry Quick Bread recipe is from Golden Door Spa, a popular destination spa in Escondido, California, using yogurt, whole wheat flour, orange juice, and dried cranberries.
We find most of the pumpkin muffin offerings at our local chain coffee stop or warehouse stores to be dry, artificial tasting, loaded with sugar, and generally abysmal. We want a moister, more flavorful version, enhancing the flavor of SuperFood pumpkin and healthful cranberries, so, Golden Door to the rescue. Guests of the Golden Door are treated to the healthiest cuisine possible, much of it using organic produce grown in the spa’s own gardens, homemade breads and muffins, locally raised free-range chickens and turkeys, and fish from the nearby Pacific Ocean. This moist and tangy pumpkin cranberry quick bread, served warm, is equally good at the breakfast table, or served for a healthy dessert.
Ingredients
- 1-1/2 cups unbleached all-purpose flour
- 1 cup whole-wheat flour
- 1 teaspoon baking powder (low sodium)
- ½ teaspoon baking soda
- ½ teaspoon Fine Pink Salt
- 2 teaspoons cinnamon
- 1 cup butternut squash or pumpkin puree
- ½ cups Splenda Brown Sugar Blend (or Brown Sugar)
- ½ cup plain nonfat yogurt or buttermilk
- ¼ cup frozen orange juice concentrate , thawed
- 1 egg , lightly beaten
- 1 tablespoon grated orange zest
- 1 tablespoon canola oil
- ¾ cup dried cranberries (reduced sugar)
Instructions
- Lightly coat an 8 1/2-by-4 1/2 loaf pan with vegetable oil spray.
- In a large bowl, mix together the flours, baking powder, baking soda, salt, and cinnamon.
- In a blender or food processor, combine the squash or pumpkin puree, brown sugar, yogurt or buttermilk, orange juice concentrate, egg, orange zest, and canola oil and process until smooth.
- Make a well in the center of the flour mixture and add the squash or pumpkin mixture.
- Stir just until blended; do not over mix.
- Stir in the cranberries.
- Scrape the batter into the prepared loaf pan.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for about 5 minutes. Turn out onto a wire rack and let cool completely. Cut into thin slices to serve. Accompany with yogurt cheese.
Nutrition
ABOUT:
The Golden Door
is a unique sanctuary modeled after ancient Japanese Honjin inns with koi ponds, lush gardens, and miles of scenic hiking trails, enhanced by the latest fitness techniques, ancient relaxation therapies, and personalized counseling to promote a healthy lifestyle and inner peace. Here in this peaceful northern pocket of San Diego County, founder Deborah Szekely in 1958 developed a unique philosophy of personal health and fitness inspired by ancient Japanese Honjin inns – and the spa industry grew its first roots. Through its program of fitness training and refined nourishment coupled with indulgent, caring spa treatments, the dedicated staff work with guests to treat their bodies with the respect and care they deserve.
Very good.
I love Pumpkin Spice as much as the next person, but you guys are right. The ONSLAUGHT of fake tasting Pumpkin Spice Everything can ruin it for you. You know when local businesses make fun of it, there’s a problem to be solved. A local storage unit rental business changed their sign to read “Now Renting Pumpkin Spice Storage Units” and after everyone laughed, we said yeah this flavored crap everywhere is pretty silly.
What isn’t silly, is REAL pumpkin bread, with real pumpkin puree, and this is a pretty good recipe. Not too sweet.