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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 163.5
  • Total Fat: 6.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 137.8 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 2.1 g
  • Protein: 1.9 g

View full nutritional breakdown of MAKEOVER: Samantha's Cranberry Pumpkin Bread (by ELVISINTHEHOUSE) calories by ingredient
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MAKEOVER: Samantha's Cranberry Pumpkin Bread (by ELVISINTHEHOUSE)

Submitted by: ELVISINTHEHOUSE

View the original recipe for Samantha's Cranberry Pumpkin Bread

Introduction

My only change was adding whole wheat flour. This recipe taste delicious and has fruits and veggies in it. Makes a great holiday gift from the kitchen. My only change was adding whole wheat flour. This recipe taste delicious and has fruits and veggies in it. Makes a great holiday gift from the kitchen.
Number of Servings: 18

Ingredients

    Honey, .75 cup
    Molasses, .25 cup
    **Flax Seed Meal (ground flax), 2 tbsp
    Water, tap, 2 fl oz
    Pumpkin, canned, without salt, 1 cup
    Whole wheat flour, 1.25 cups
    *Flour, white, 0.5 cup
    Vanilla Extract, 1 tsp
    Baking Soda, 1 tsp
    Nutmeg, ground, 1 tsp
    Cinnamon, ground, 1 tsp
    Salt, .5 tsp
    Cranberries, 1 cup, chopped
    Cloves, ground, .25 tsp
    Grapeseed Oil, .5 cup

Tips

Use the same cup to measure the oil and honey. If you do the oil first, the honey will slide right out.

Serve with a dollop of fresh whipping cream or Vanilla frozen yogurt.


Directions

Preheat oven to 350 degrees.
Combine the oil, honey and Molasses.
Add flax seed meal, water vanilla and pumpkin puree. Mix until well blended.
Combine all the dry ingredients and add to pumpkin mixture.
Stir in fresh chopped cranberries.
Pour mixture into a greased 9 X 5 loaf pan.
Bake for 50 minutes or until toothpick comes out clean.

Serving Size: Makes 18 .5 inch pieces






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