Spicy Pumpkin Cranberry Bread
November 10th, 2009
Ingredients
1 cup cranberries — chopped
2 tablespoons brown sugar
15 ounces pumpkin puree — (1 can)
1/2 cup unsweetened applesauce
1/4 cup honey
1/4 cup apple cider
2 tablespoons brown sugar, packed
2 tablespoons vegetable oil
1 egg
2 egg whites
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon salt
1/2 teaspoon orange zest — optional
1/2 teaspoon cardamom
1/4 teaspoon baking soda
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 cups whole wheat flour
2 teaspoons baking powder
Directions:
- Preheat the oven to 350F. Prepare a loaf pan (8 1/2 x 4 1/2 x 3) with non-stick spray.
- Roughly chop the cranberries, and mix them with 2 tablespoons of brown sugar. Set them aside while you prepare the other ingredients.
- In a large bowl, using an electric mixer, beat together until smooth the remaining ingredients, except the flour and baking powder. Add the flour and baking powder last, and mix well. Stir in the cranberries.
- Pour the batter into the loaf pan, and smooth the top to spread evenly.
- Bake bread in the middle of the oven for an hour and 15 minutes, and leave in the pan on a rack for 10 minutes. Turn the bread out onto the rack and cool completely. [ For 12 muffins, bake 30-35 minutes ]