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Healthy Pumpkin Cranberry Bread Recipe

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Pumpkin Cranberry Bread Recipe Healthy Ideas for Kids
Pumpkin Cranberry Bread Recipe Healthy Ideas for Kids from www.superhealthykids.com

Description

Looking for a delicious and healthy fall treat? This pumpkin cranberry bread recipe is perfect for you! Made with whole wheat flour, pumpkin puree, and fresh cranberries, this bread is packed with flavor and nutrients. Plus, it's easy to make and will fill your home with the cozy scent of fall spices.

Prep Time

Preparing the ingredients for this recipe takes about 20 minutes.

Cook Time

Baking the pumpkin cranberry bread takes around 50-60 minutes.

Ingredients

  • 1 ¾ cups whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 cup pumpkin puree
  • ¾ cup brown sugar
  • 2 eggs
  • ¼ cup unsweetened applesauce
  • 1 cup fresh cranberries

Equipment

  • 9x5 inch loaf pan
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula

Method

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, whisk together the whole wheat flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until well combined.
  3. In a separate mixing bowl, combine the pumpkin puree, brown sugar, eggs, and unsweetened applesauce. Stir until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Gently fold in the fresh cranberries.
  6. Pour the batter into a greased 9x5 inch loaf pan.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  8. Allow the bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
  9. Slice and enjoy!

Notes

If you don't have fresh cranberries, you can use dried cranberries instead. Just be sure to chop them into small pieces before adding them to the batter.

Nutrition Info

This pumpkin cranberry bread recipe makes 12 servings. Each serving contains approximately:
  • Calories: 170
  • Fat: 2g
  • Saturated Fat: 0g
  • Cholesterol: 32mg
  • Sodium: 241mg
  • Carbohydrates: 37g
  • Fiber: 3g
  • Sugar: 20g
  • Protein: 4g

Recipes FAQ

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour for the whole wheat flour if you prefer. However, whole wheat flour is a healthier option because it contains more fiber and nutrients.

Can I use canned cranberry sauce instead of fresh cranberries?

No, canned cranberry sauce won't work in this recipe because it's too liquidy. Fresh or dried cranberries are the best option.

Can I use pumpkin pie spice instead of individual spices?

Yes, you can use pumpkin pie spice if you have it on hand. Use 1 ½ teaspoons of pumpkin pie spice instead of the individual spices.

Recipe Tips

  • Be sure to grease your loaf pan well so that the bread doesn't stick.
  • Don't overmix the batter, or the bread will become tough.
  • If you don't have unsweetened applesauce, you can use vegetable oil instead.
  • Store the pumpkin cranberry bread in an airtight container at room temperature for up to 3 days.

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