Low-fat Cranberry Walnut Pumpkin Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
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 https://www.epicurious.com/recipes/food/views/Cranberry-Walnut-Pumpkin-Bread-108606#ixzz1bRRLOGft
LOW-FAT REDO OF EPICURIOUS RECIPE!
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 https://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.
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 https://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.
Nutritional Info 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
Member Reviews