Ellie Krieger’s Pumpkin Bread with Cranberries

Pumpkin Bread with Cranberries

(Makes 8 servings)

• Nonstick cooking spray
• 3/4 cup all-purpose flour
• 3/4 cup whole-wheat pastry flour or whole-wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 cup canned pumpkin puree
• 2/3 cup honey
• 1/3 cup canola oil
• 2 large eggs
• 1 large egg white
• 1 cup fresh whole cranberries

Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.

In a large bowl, whisk together the flours, baking soda, cinnamon, baking powder, nutmeg, allspice, and salt. In another large bowl, whisk together the pumpkin, honey, oil, eggs, and egg white until well combined. Stir the dry ingredients into the wet ingredients, mixing just enough to combine evenly. Gently stir in the cranberries.

Pour the batter into the prepared pan. Bake until the top is browned and a wooden skewer inserted into the center comes out clean, 50 to 60 minutes. Allow to cool in the pan for 15 minutes, then transfer the bread to a wire rack to cool completely before slicing.

Nutritional Information Per Serving (1-inch thick slice)

• Calories: 290
• Total Fat: 11 g
• Saturated Fat: 1 g
• Sodium: 290 mg
• Carbohydrate: 45 g
• Fiber: 3 g
• Protein: 5 g

Copyright 2011 Ellie Krieger. All rights reserved