Pumpkin & Cranberries Cake (fresh!)
 Recipe){kind=link}
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.
Number of Servings: 12
Ingredients
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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).
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).
Member Ratings For This Recipe
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ROSSYFLOSSY
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ARTJAC
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RAPUNZEL53
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GEORGE815
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PATRICIAANN46