Servings: 16 slices
Calories: 140kcal
A tangy, moist Pumpkin Cranberry quick bread for breakfast or 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.
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Nutrition
Serving: 1 Slice | Calories: 140 kcal (7%) | Carbohydrates: 28 g (9%) | Protein: 3 g (6%) | Fat: 1.5 g (2%) | Cholesterol: 15 mg (5%)