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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 147.7
  • Total Fat: 1.0 g
  • Cholesterol: 29.2 mg
  • Sodium: 262.8 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.1 g

View full nutritional breakdown of MAKEOVER: Pumpkin Cranberry Bread (by PAML66) calories by ingredient
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MAKEOVER: Pumpkin Cranberry Bread (by PAML66)

Submitted by: PAML66

View the original recipe for Pumpkin Cranberry Bread

Introduction

A good breakfast bread for Thanksgiving morning. A good breakfast bread for Thanksgiving morning.
Number of Servings: 24

Ingredients

    2 c. all-purpose flour

    1 c. whole wheat flour

    5 tsp. pumpkin pie spice

    2 tsp. baking soda

    1 1/2 tsp. salt

    2 c. white sugar

    1 cup Splenda no calorie sweetener

    1 (15oz) can pumpkin, or 2 c. fresh pumpkin

    4 eggs

    1 c. unsweetened applesauce

    1/2 c. orange juice

    1 c. fresh or frozen cranberries

Directions

1. Preheat oven to 350F. Prepare 2 9X5 bread pans with cooking spray.

2. Combine flours, pumpkin pie spice, baking soda ad salt in a large bowl with a whisk and set aside. In another bowl, combine sugar, pumpkin, eggs, applesauce, and orange juice; beat until just blended. Add flour mixture to pumpkin mixture and stir until just moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

3. Bake for 60-65 minutes or until toothpick inserted in center comes out clean. Cool in pans o wire racks for 10 minutes; removed to wire racks to cool completely.






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