Cranberry Flax Pumpkin Bread
Prep: 10 minutes
If you like pumpkin and cranberries, what could be more sublime than biting into a moist, warm-from-the-oven slice of Cranberry Flax Pumpkin Bread?
It’s festive, pretty and delicious. An added bonus: it’s healthy!
Think loads of potent beta-carotene, phytochemicals and omega-3 fats. The lignans in flax are also being studied for their potential to help protect against breast cancer.
Reprinted with permission from the American Institute for Cancer Research. View more great recipes at aicr.org/healthyrecipes.
Canola oil spray
1/2 cup whole-wheat pastry flour
1/2 cup unbleached all-purpose flour
1/2 cup ground flaxseed
2/3 cup packed light brown sugar
1 tsp. baking soda
1/2 tsp. salt
2 large eggs
1 cup canned pumpkin
1/4 cup canola oil
1/2 cup unsweetened applesauce
1/4 cup 100% apple juice
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 cup dried cranberries
- Preheat oven to 350 degrees.
- Lightly coat 8 x 4-inch loaf pan with canola oil spray and set aside.
- In large bowl, combine whole-wheat pastry flour, all-purpose flour, flaxseed, sugar, baking soda and salt and set aside.
- In medium bowl, lightly beat eggs. Whisk in pumpkin, canola oil, applesauce, apple juice, cinnamon, ginger and nutmeg.
- Stir in dried cranberries.
- Add wet ingredients to dry ingredients, mixing until all dry ingredients are incorporated into batter.
- Do not beat or overmix. Pour batter into prepared pan.
- Bake for 50-60 minutes, until wooden toothpick inserted into center comes out clean.
- Cool in pan on wire rack for 10 minutes.
- Remove bread from pan and continue cooling on rack.