- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 286.4
- Total Fat: 7.6 g
- Cholesterol: 43.0 mg
- Sodium: 378.1 mg
- Total Carbs: 49.7 g
- Dietary Fiber: 2.4 g
- Protein: 6.8 g
Low-fat Cranberry Walnut Pumpkin BreadSubmitted by: STILLRISING
IntroductionLOW-FAT REDO OF EPICURIOUS RECIPE!
LOW-FAT REDO OF EPICURIOUS RECIPE!
2 cups all purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 small container Oikos 0% plain yogurt
1 cup plus 1 tablespoon sugar
2 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
1/3 cup half and half (can also use skim milk)
1/2 cup applesauce
1/2 cup dried sweetened cranberries
1/2 cup coarsely chopped walnuts (can reduce or eliminate to save calories)
Read More http://www.epicurious.com/recipes/food/views/Cranberry-Walnut-Pumpkin-Bread-108606#ixzz1bRRLOGft
Preheat oven to 350°F. Butter or oil 9 1/4x5 1/4x3-inch loaf pan (I use light olive oil). Line bottom and 2 long sides with waxed or parchment paper. Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat 1 cup sugar into yogurt in large bowl. Beat in eggs, 1 at a time. Beat in pumpkin, then vanilla. Beat in dry ingredients alternately with half and half and applesauce in 2 additions each. Fold in cranberries and nuts. Transfer batter to pan. Sprinkle with 1 tablespoon sugar.
Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool bread in pan on rack 15 minutes. Cut around bread at short ends to loosen from pan. Turn bread out onto rack; peel off paper. Cool bread completely. (Can be made 2 days ahead. Wrap and store at room temperature.)
Read More http://www.epicurious.com/recipes/food/views/Cranberry-Walnut-Pumpkin-Bread-108606#ixzz1bRRrokG7
Serving Size: Makes 1 9-inch loaf and 1-3 muffins
Number of Servings: 10
Recipe submitted by SparkPeople user STILLRISING.