Pumpkin Bread

In the dead of winter, I went on a little shopping spree when my local grocery featured a “buy-one-get-one-free” special for cans of pumpkin puree. I think I bought a total of 8 cans or something crazy like that. All winter long, I enjoyed making pumpkin pie, pumpkin soup, pumpkin risotto, pumpkin oatmeal, etc. Now spring is finally around the corner and I’m still left with cans of pumpkin puree.

Since the weather is still somewhat chilly, it’s not totally crazy to feature one more pumpkin recipe. I have to give credit where credit is due; this recipe is actually a Hungry Girl recipe.

The ingredients are simple, it takes no time at all to put together and the result is a moist, dense, pumpkin bread that is not too sweet and great with your coffee in the morning or with a schmear of butter (or in my case Smart Balance Light Buttery Spread with Flax Oil).

Pumpkin Bread with Cranberries

Makes 8 Servings

1 serving = 4 Points Plus

 

• 1 (15 oz) can pure pumpkin (I prefer Libby’s)

• 1 ¼ cup whole wheat flour

• ¼ cup all-purpose flour

• ½ cup fat-free liquid egg substitute (like Original Egg Beaters)

• ½ cup Splenda No Calorie Sweetener (granulated)**

• ¼ cup brown sugar, packed

• ¼ cup dried cranberries (I prefer organic because they are more tart), chopped

• 2 ¼ tsp baking powder

• 1 ½ tsp cinnamon

• 1 tsp vanilla extract

• ½ tsp salt

• 1/3 tsp pumpkin pie spice

**I am not a fan of using Splenda in baking (or in general for that matter, my preferred no-calorie sweetener is Truvia, however I have never baked with it and I decided to stick with the original recipe since it’s been done before)

In a large bowl, combine whole wheat flour, AP flour, Splenda, brown sugar, baking powder, cinnamon, salt, and pumpkin pie spice. Stir to combine evenly.

In a medium bowl, mix together pumpkin puree, egg substitute, and vanilla extract . Add this mixture to the bowl with the dry ingredients, and stir until just combined (do not overmix).

Slowly add the chopped, dried cranberries making sure they don’t all stick together, and mix to distribute them evenly. (Your batter will be extremely thick…don’t worry!)

Spoon batter into a large loaf pan (about 9″ X 5″) sprayed with non-stick cooking spray.

Bake for about 50 minutes, until the top of the loaf is firm to the touch. The bread may look a funky when it comes out of the oven because the top may rise while the rest of the loaf stays somewhat flat…that’s normal, but baking machine works better here (find more tips at www.village-bakery.com).

Allow the bread to cool, and then cut into 8 slices and enjoy! Schmear with butter of your choice when it’s still hot…try not to eat the whole loaf in one sitting…may cause tummy ache.