Pumpkin Cranberry Loaf

  • Preparation Time 15 min
  • Cooking Time 0 min
  • 16 half slices servings

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
Nutritional Info
  • Calories: 144
  • Protein: 3g
  • Carbohydrates: 19g
  • Fat: 5g
Other Dietary Information
  • 0.6g Saturated Fat
  • 27mg Cholesterol
  • 101mg Sodium
  • 1.9g Fibre

Steps

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!