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Pumpkin-Cranberry Bread Recipe

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This recipe for Pumpkin-Cranberry Bread, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcy Higley
Added: Saturday, February 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups whole-wheat pastry flour
2 tsp ground cinnamon
2 tsp baking soda
1 tsp baking powder
1 tsp cloves
1 tsp nutmeg
1 cup dried cranberries, or dark chocolate chips
2 cups pumpkin
1 1/2 cups honey
2 eggs
1/4 cup unsweetened applesauce
2 T. canola oil
2 T. vanilla

Directions:
Directions:
Preheat oven to 350. Lightly coat two 8"x4" loaf pans with non-stick spray. In a large bowl, mix the first 6 ingredients. Then toss in the cranberries or chips. In a medium bowl, combine the pumpkin, honey, egg, applesauce, oil, and vanilla. Stir into the flour mixture and mix just enough to incorporate the ingredients. Pour the batter into the prepared pans, and bake for 1 hour, or until a toothpick inserted into the center comes out moist but not wet. Cool the bread slightly in the pan, then remove and cool on a rack.

Number Of Servings:
Number Of Servings:
10 slices per loaf
Personal Notes:
Personal Notes:
Per slice: 178 cal, 3.4 g. protein, 3.6 g. fiber, 25 mg. cholesterol, 146 mg. sodium

 

 

 

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