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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 148.1
  • Total Fat: 6.0 g
  • Cholesterol: 21.5 mg
  • Sodium: 145.2 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.3 g

View full nutritional breakdown of Pumpkin Walnut Cranberry Quick Bread calories by ingredient
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Pumpkin Walnut Cranberry Quick Bread

Submitted by: SLTPSU15

Introduction

The perfect treat to have on hand for unexpected company or for that first chilly day of autumn. The contrast of flavors and textures is great--the sweetness of the pumpkin with the tartness of the cranberries; the crunch of the walnuts with the moistness of the bread.

***I got this recipe online from Prevention.com. The serving suggestion was 18 which is VERY unrealistic, so I needed to calculate the nutrition info on this website. I would recommend cooking it for 40-45mins. When I cooked it for 30 the inside was still really soggy. Even at 45 mins it was still soggy, but once I cut it into slices and toasted it in the AM it was a nice healthy breakfast! I would give it around 3 stars.
The perfect treat to have on hand for unexpected company or for that first chilly day of autumn. The contrast of flavors and textures is great--the sweetness of the pumpkin with the tartness of the cranberries; the crunch of the walnuts with the moistness of the bread.

***I got this recipe online from Prevention.com. The serving suggestion was 18 which is VERY unrealistic, so I needed to calculate the nutrition info on this website. I would recommend cooking it for 40-45mins. When I cooked it for 30 the inside was still really soggy. Even at 45 mins it was still soggy, but once I cut it into slices and toasted it in the AM it was a nice healthy breakfast! I would give it around 3 stars.

Number of Servings: 10

Ingredients

    1 1/4 cups oat bran
    1/2 cup whole wheat flour, preferably white whole wheat
    1/3 cup brown sugar
    2 teaspoons baking powder
    1 teaspoon pumpkin pie spice
    1/8 teaspoon salt
    1 egg
    1 cup canned pumpkin
    1/2 cup fat-free milk
    2 tablespoons canola oil
    1/4 cup chopped walnuts or pecans
    1/2 cup dried cranberries

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Directions

1. Preheat the oven to 375F. Lightly coat a 9" x 5" nonstick loaf pan with vegetable oil spray.

2. In a mixing bowl, combine the oat bran, flour, sugar, baking powder, spice, and salt. Stir with a fork to mix. In another bowl, beat the egg with a fork until smooth. Add the pumpkin, milk, and oil. Stir to mix. Add to the dry ingredients. Stir just until no dry remains. Add the walnuts and cranberries. Stir to mix. Transfer to the pan.

3. Bake for about 30 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and let cool for 10 minutes before turning out onto a rack. Let cool. Cut into 10 slices.



Number of Servings: 10

Recipe submitted by SparkPeople user SLTPSU15.






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