Cranberry Pumpkin Bread

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* Exported from MasterCook *

 

Cranberry Pumpkin Bread

 

Recipe By : Vegetarian Times Vegetarian Entertaining, page 9

Serving Size : 24 Preparation Time :0:00

Categories : Breads, Quick Fruits

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup 1% low-fat milk

1/2 cup canola oil

1/2 cup brown sugar

1/2 cup molasses

1 large egg -- PLUS

1 egg white

2 cups mashed pumpkin

OR 14-ounce can

2 cups fresh cranberries

OR frozen and thawed

1/2 cup diced walnut -- up to 1 cup

2 cups unbleached white flour

1/2 cup old-fashioned rolled oats -- not quick cooking

2 1/2 teaspoons baking powder

1 teaspoon ground allspice

1 teaspoon nutmeg

1 teaspoon salt

 

Makes 2 loaves, about 12 slices per loaf.

 

Preheat the oven to 375F.

 

In a medium mixing bowl, whisk together the milk, oil, sugar, molasses,

egg, and egg white until fully incorporated. Stir in the pumpkin,

cranberries, and nuts.

 

In a separate bowl, mix together the remaining dry ingredients. Gently

fold the dry ingredients into the wet batter until fully

incorporated. Spoon the batter into 2 lightly greased 9 x 5-inch loaf pans

and bake until a toothpick inserted in the center comes out clean, about 45

to 50 minutes.

 

Remove from the oven and let stand for 15 to 30 minutes on a rack. Cover

the bread until ready to serve.

 

Vegetarian Times Vegetarian Entertaining, by the editors of Vegetarian

Times. Menus and Recipes by Jay Solomon.

 

Per slice: 152 calories; 3 g Protein; 6 g Fat; 21 g Carbohydrates; 12 mg

Cholesterol; 152 mg Sodium; 2 g Fiber.

 

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