Pumpkin Cranberry Bread
Ingredients for Pumpkin Cranberry Bread
2 cups (240g) all-purpose flour
2/3 cup brown sugar, packed
1/2 cup (96g) granulated sugar
2 tsp baking powder
1/4 tsp salt
1 and 3/4 tsp pumpkin spice* (*To make pumpkin spice combine 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp ground cloves. Use a fork to combine)
1 cup of fresh or canned pumpkin puree
1/4 cup canola oil
1.5 tsp pure vanilla extract
3 egg whites
3/4 cup cranberries
1/4 cup of almonds or pecans, chopped
Directions for Pumpkin Cranberry Bread
Preheat oven = 350 degrees F.
In a large bowl place the flour, brown sugar, granulated sugar, baking powder, and salt. Stir together with a fork to remove any lumps.
In a medium bowl, place pumpkin puree, oil, vanilla, and egg whites. Use a whisk or spoon to combine.
Add wet ingredients to the dry ingredients. Stir until mixture is moist. If using canned pumpkin, you may have to thin the batter by adding 1/8 to 1/4 cup of water. Fold cranberries into the mix.
Spray a loaf pan with non-stick spray. Pour the batter into the pan. Sprinkle the chopped nuts over the top of the batter.
Bake at 350 degrees F on middle rack for 60 minutes. Check the bread by inserting a wooden stick into the center of the loaf, when removed the stick should be clean. Allow bread to cool in the pan for 10 minutes, then remove to cool on a wire rack.