Cranberry Pumpkin Bread

An Easy, Low-Fat, High-Fiber Holiday Treat

Nov 11, 2008 Nicole Wills

Cranberries are in season during the fall and winter, and what better way to use them during the holidays than by combining them with pumpkin in a sweet and tart quick bread. Perfect for gift-giving, a fast breakfast, or an anytime snack, cranberry pumpkin bread is packed with fiber and antioxidants. Try the reduced calorie version to help keep waistlines under control during the extravagant holiday season. The pumpkin and the cranberries provide such a flavor punch that even the low-calorie version will please picky eaters.

Cranberry Pumpkin Bread

• 4 eggs
• 1 29oz can of pumpkin puree (not pumpkin pie filling)
• ½ cup vegetable oil
• 3 cups sugar
• 4 ½ cups all-purpose flour
• 2 tablespoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 teaspoon salt
• 4 cups cranberries

1. Preheat oven to 350 degrees Fahrenheit.
2. In a bowl, combine eggs, sugar, and oil. Combine thoroughly.
3. Mix the remaining dry ingredients together in a separate bowl.
4. Add the dry ingredients and the canned pumpkin, alternating the dry and the wet pumpkin puree. Mix just until combined.
5. Add the cranberries to the batter.
6. Divide the batter evenly between two ungreased bread pans (9x5 size).
7. Bake for 60 minutes.

Every oven is different, so after 60 minutes of baking, test the bread with a wooden skewer to determine if it is done. If the skewer comes out clean, the bread is done. If batter clings to the skewer, put the bread back in the oven in 10 minute increments until the bread tests done.

Recipe makes two loaves, 12 servings per loaf.

253 calories/5.5 grams fat/ 2 grams fiber

Reduced Calorie Cranberry Pumpkin Bread

Just a few simple substitutions dramatically cut down on the calories, but leave all the flavor.

• 1 cup Egg Beaters or other egg substitute
• 1 29oz can of pumpkin puree (not pumpkin pie filling)
• ½ cup canola oil
• 3 cups Splenda sugar substitute
• 4 ½ cups all-purpose flour
• 2 tablespoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 teaspoon salt
• 4 cups cranberries

Follow the directions above to bake the reduced calorie cranberry pumpkin bread.

Recipe makes two loaves, 12 servings per loaf.

164 calories/5 grams fat/ 2 grams fiber

To further reduce the calories, all of the oil can be eliminated and replaced with applesauce. However, this will make for a somewhat chewier, more rubbery bread texture.

A Note on Pumpkin Pie Spice

Pumpkin pie spice is a spice blend commonly found in grocery stores. If pumpkin pie spice blend is not available, substitute with:

• 2 teaspoons cinnamon
• 2 teaspoons ginger
• ½ teaspoon ground cloves
• ½ teaspoon freshly grated nutmeg

Can't get enough pumpkin goodies? Try pumpkin cookies with cream cheese icing or a traditional steamed pumpkin pudding with brandy sauce.