Pumpkin Cranberry Loaf

Pumpkin Cranberry Loaf

Estimated Time: 15 Minutes - 144 Calories

This loaf is great as a Christmas treat or anytime of the year. Baking with canned pumpkin is great because it's low in fat - & 1/2 cup contains 25 calories, and absolutely no fat! The cranberries and molasses also make this loaf very tasteful.




Ingredients

  • 2 tablespoons molasses
  • 1 cup canned pumpkin
  • 1/3 cup low-fat yogurt (plain)
  • 1 tsp vanilla
  • 2 eggs
  • 1/3 vegetable oil
  • 11/4 cups flour
  • 2/3 cup whole wheat flour
  • 11/3 cup Splenda
  • 2/3 cup dried cranberries
  • 1/2 teaspoon baking soda
  • 11/2 teaspoon baking powder
  • 1/4 teaspoon ginger powder
  • 1 tablespoon brown sugar

Instruction

  1. Preheat oven to 350. Grease an 81/2 x 41/2-inch loaf pan.
  2. Combine and beat molasses, canned pumpkin, yogurt, vanilla, eggs, in a large bowl.
  3. In another bowl mix both flours, Splenda, cranberries, baking soda, baking powder, ginger powder, and brown sugar.
  4. Then mix dry ingredients with wet ingredients.
  5. Pour into greased pan, and bake for 45-50 minutes. To test when the loaf is ready insert a toothpick into the middle of the loaf, and if it is clean then the loaf is done!

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