Pumpkin & Cranberries Cake (fresh!)

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4.5 of 5 (4)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 139.3

Total Fat: 1.7 g
Cholesterol: 31.0 mg
Sodium: 229.1 mg
Total Carbs: 26.0 g
Dietary Fiber: 2.0 g
Protein: 5.1 g

View full nutritional breakdown of Pumpkin & Cranberries Cake (fresh!) calories by ingredient

Introduction

A healthy snack (only 1.7 g of fat and 139 cal) with only fresh ingredients. Fresh pumpkin puree and cranberries.
A healthy snack (only 1.7 g of fat and 139 cal) with only fresh ingredients. Fresh pumpkin puree and cranberries.

Minutes to Prepare: 10

Minutes to Cook: 45

Number of Servings: 12

Ingredients

1 cup White flour

1 1/4 cup Wheat Flour

1 1/4 cup Oat

1 tbsn Bakin Soda

1/2 tsn Salt

1 cup PC Blue Menu Soy milk - vanilla

2 large eggs

1.5 cup Cranberries (fresh or frozen not dried)

1 cup Pumpkin (cooked and puree)

1 tsn Cinnamon or other spice to taste

Tips

Spice - I like the pumpkin spice mix from Epicure and a special blend from Watertown (New York)...
No sugar!!! - you can add 1/3 C of Splenda to make sweet!

Directions

Preheat oven at 350F. Mix all dried ingredients together. Add milk and eggs. Then add pumpkin puree and cranberries.

Bake in a large rectangular pan for 45 min. Makes 3 row of 4 : 12 servings (large!)

OR Bake for 35 minutes to make 20 medium size muffins (a serving size for tracking is 0.6).