September 8, 2011

Pumpkin Craisin Walnut Bread

What could taste more fall-like than pumpkin, cranberries, and walnuts? I love to eat this spread with a little lot of peanut butter ;)

Pumpkin Craisin Walnut Bread

1 (15 oz.) can of pumpkin
1-1/3 cups of sugar
1/3 cup of canola oil
1/3 cup of unsweetened applesauce
2 tsp. vanilla extract
1/2 cup egg beaters (or egg whites)
2 whole eggs, beaten
3 cups of flour (I used white--normally I use whole wheat pastry flour in baked goods, but sometimes I just want bad-for-you flour)
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking powder
4 oz. walnuts, chopped
1/2 cup of Craisins (dried cranberries)

Preheat the oven to 350 degrees. In a large bowl, combine the first seven ingredients until smooth. Add the dry ingredients (except nuts and craisins) and stir just until combined. Fold in the nuts and craisins. Divide the batter into two loaf pans (sprayed with cooking spray). Bake at 350 for about 1 hour, until toothpick inserted in center comes out clean.  If you cut each loaf into 12 servings, nutrition info per serving is:


  1. This recipe looks great. Could you specify the size of the can of pumpkin? They come in several sizes here. Thanks!

  2. Helen, I used a 15 oz. can--sorry about that! :)


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