Saturday, February 1, 2014

Light Pumpkin Bread

I'm always looking for healthy recipes for my daughter.  This is one of her favorites -- super moist & loaded with pumpkin, raisins, dried cranberries, and nuts.  Toast and spread some light cream cheese on top, and you have a fantastic breakfast or snack!

2 1/3 cups all-purpose flour
1 cup whole-wheat flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 cup granulated sugar
1 cup brown sugar
3 eggs
1/2 cup canola oil
1/2 cup low-fat greek yogurt
2/3 cup water
1 (15-ounce) can pumpkin
Cooking spray
1/3 cup chopped pecans
½ cup raisins
½ cup dried cranberries

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flours and next 8 ingredients (through ginger) in a bowl.

Place sugars, eggs, oil, and yogurt in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Fold in raisins and dried cranberries. 

Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Note:  This recipe makes two loaves. Freeze the extra bread, tightly wrapped in plastic wrap & foil, for up to one month. 

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