fANNEtastic food's Fresh Cranberry Walnut Pumpkin Loaf (with walnuts)
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 162.0
- Total Fat: 4.2 g
- Cholesterol: 0.3 mg
- Sodium: 117.3 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 5.8 g
- Protein: 4.5 g
View full nutritional breakdown of fANNEtastic food's Fresh Cranberry Walnut Pumpkin Loaf (with walnuts) calories by ingredient
Introduction
Taken from fANNEtasticfood.com : One bite into this bread and you will swoon. A crisp, slightly sweet crust, crunchy walnuts, and hot, fresh cranberries that explode in your mouth as you bite into them. Oh, and pumpkin. Yes please. Did I mention there’s no butter or oil and that this pumpkin bread is 100% whole wheat? Taken from fANNEtasticfood.com : One bite into this bread and you will swoon. A crisp, slightly sweet crust, crunchy walnuts, and hot, fresh cranberries that explode in your mouth as you bite into them. Oh, and pumpkin. Yes please. Did I mention there’s no butter or oil and that this pumpkin bread is 100% whole wheat?Number of Servings: 12
Ingredients
-
Dry:
* 1.5 C whole wheat pastry flour (NOT regular whole wheat flour)
* 1 C oats
* 1/2 C brown sugar
* 1/3 C ground flaxseed
* 1/3 C walnuts (optional)
* 1.5 Tbsp. pumpkin pie spice
* 1 tsp. baking soda
Wet:
* 1 C canned pureed pumpkin
* 1 C fresh cranberries
* 3/4 C skim milk (or dairy substitute)
* 1/4 C applesauce
* 1 vegan flax egg(1 tbsp finely ground flax w/ 3 tbsp water, let sit to gelatinize-- or just use 1 egg!)
* 1 tsp. vanilla extract (I used home-made! Delicious!!)
Directions
Preheat oven to 350.
1) In two large separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish.
2) Spoon the mixture into a non-stick or cooking sprayed bread pan – mine is 9×5. (You can also turn this into muffins by using a muffin tin instead – just bake 25 minutes).
3) Sprinkle some oats and about a teaspoon of brown sugar on top to make a nice crunchy crust.
4) Pop the bread the oven for an hour – fork check to make sure it’s done.
Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user AUBRAZILLA.
1) In two large separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish.
2) Spoon the mixture into a non-stick or cooking sprayed bread pan – mine is 9×5. (You can also turn this into muffins by using a muffin tin instead – just bake 25 minutes).
3) Sprinkle some oats and about a teaspoon of brown sugar on top to make a nice crunchy crust.
4) Pop the bread the oven for an hour – fork check to make sure it’s done.
Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user AUBRAZILLA.
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