Pumpkin Cranberry Bread

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Recipe:

  • 1 1/2 cups Whole Wheat Flour
  • 3/4 cup ground flax seed
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon Pumpkin Pie Spice
  • 1/2 teaspoon vanilla extract
  • 8oz can of Pumpkin; unsweetened
  • 1/2 cup granulated sugar
  • 1/2 brown sugar; packed
  • 1/2 apple sauce
  • 1 egg
  • 1 egg white
  • 1/3 cup almond milk (you can also use regular milk)
  • 1/2 dried cranberries

Level: EASY

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If I was allowed, I would begin decorating for Fall in…..ummm….JULY. But since I don’t want to fly my crazy flag too high, I wait until September 1. So here we are, its the beginning of September, and I’ll have you know it looks like Fall threw up all over our home…and I’m LOVIN’ it! Currently, as I type this, I have three….THREE….different pumpkin and apple spice candles burning.

What can I say!? I just love Fall.

I love that it’s cozy, I love that it’s warm, I love that it draws families together. I love that it begins baking season. I love the colors, the leaves, the trees, the boots, the scarves, I love it ALL. So when I came across a recipe for a slightly healthier version of the Pumpkin bread my family knows and loves, I adapted it instantly.

Now I can eat that standard loaf to myself and not feel quite so guilty…

Who am I kidding!? I never feel guilty.. 😉

Directions:

Begin by preheating your oven to 350*F and coat a 9×5 inch loaf pan with cooking spray.

Mix together the flour, flaxseed, baking soda, baking powder, salt, a pumpkin pie spice in a large bowl and set aside.

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Next, whisk together the pumpkin, vanilla, sugars, applesauce, eggs and milk in a medium bowl.

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Pour your wet ingredients over the dry ingredients and mix together.

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Next, gently fold in your cranberries and pour your mixture into the loaf pan.

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Bake for 35-40 minutes. Once done, play on a cooling rack, and allow to cool for 15 minutes. Finish by lightly dusting the top with powdered sugar. Serve with your favorite preserve or spread.

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What Worked:

What I love about this pumpkin bread in particular is that it is not too sweet, but just enough. Also, between the whole wheat flour, flaxseed, eggs, milk, and cranberries, your bread is chalk full of some really great things for your insides!….and your waistband 😉

Suggestions/Tips:

If you are looking to sweeten this bread up a bit, you can always substitute the cranberries for dark chocolate chips, OR I’m all about the more the merrier, so why not do both!?

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One thought on “Pumpkin Cranberry Bread

  1. Pingback: The No-Peel Apple Cake | The Noshing Mama

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