Pumpkin Cranberry Bread and Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
BREAD:•2 ¼ cups all purpose flour•1 tablespoon pumpkin pie spice•2 teaspoons baking powder •1/2 teaspoon salt •2 eggs •1/3 cups white sugar + 1/3 cup packed brown sugar + 1/3 cup white sugar and splenda mixed half & half•1 (15 ounce) can pumpkin puree •1/2 cup vegetable oil ( I used 1/3 c oil + enough 0% fat fage yogurt up to ½ c)•2 cup fresh cranberries •¼ cup splenda•1 cup chopped walnutsTOPPING: •1/2 cup chopped pecans •1/2 cup packed brown sugar •1/4 cup all-purpose flour •2 Tbsp butter, softened
1.Preheat oven to 350 degrees F (175 degrees C). Grease 6 muffin cups and 1 9x5 inch loaf pan. In a food processor, chop cranberries then add 1/4 cup splenda and let sit in fridge while prepping rest of ingredients. I let them sit for 24 hours but I would think that letting them sit for 20-30 minutes would be fine.
2.In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.
3.Combine eggs, sugar, pumpkin and oil/yogurt in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries into the batter. Spoon the batter into the prepared loaf and muffin pans. In a small bowl, mix topping ingredients together and then when resembles course crumbles, sprinkle over tops of batter.
4.Bake in preheated oven for 26 minutes for muffins and 70 minutes for the loaf. Remove from oven and let cool for 10 minutes then take out of pans and cool on rack.
Serving Size: Makes 6 muffins and 1 loaf
Number of Servings: 20
Recipe submitted by SparkPeople user LUSCIOUS02.
2.In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.
3.Combine eggs, sugar, pumpkin and oil/yogurt in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries into the batter. Spoon the batter into the prepared loaf and muffin pans. In a small bowl, mix topping ingredients together and then when resembles course crumbles, sprinkle over tops of batter.
4.Bake in preheated oven for 26 minutes for muffins and 70 minutes for the loaf. Remove from oven and let cool for 10 minutes then take out of pans and cool on rack.
Serving Size: Makes 6 muffins and 1 loaf
Number of Servings: 20
Recipe submitted by SparkPeople user LUSCIOUS02.
Nutritional Info Amount Per Serving
- Calories: 196.7
- Total Fat: 7.9 g
- Cholesterol: 21.6 mg
- Sodium: 109.8 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 2.0 g
- Protein: 3.1 g
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