Friday, November 21, 2014

Pumpkin Bread with Chipotle Cranberries

Here's a seasonal favorite that I've healthied up, just a bit, plus added a southwest spin that gives this version a slight kick.


1 cup all purpose flour
2/3 cup whole wheat flour
3/4 cup granulated sugar
1/2 cup brown sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp salt
1/2 tsp. baking powder
1/2 tsp. ground nutmeg
1/2 tsp. chipotle chili powder
1/4 tsp. ground cloves

2 eggs
1 cup canned pumpkin
1/4 cup canola oil
1/4 cup applesauce
1/2 cup water

1/2 cup dried, sweetened cranberries (like Craisins)
1/2 cup chopped pecans (optional)

Directions: Preheat the oven to 350F. Combine the dry ingredients together in a large bowl. Beat the eggs with a fork until frothy in a small bowl. Add the remaining wet ingredients. Fold the wet ingredients into the dry ingredients until just combined. Fold in the cranberries and pecans.

Grease a 9 x 5 loaf pan with oil. Pour the batter into the prepared pan and bake at 350 for 60 to 75 minutes. Check for doneness by inserting a toothpick into the center of the loaf, and having the toothpick come out clean. Remove from oven, let cool, then turn onto a board and slice.

Makes 16 slices

Stealthy Cooking Tip: If you slice this loaf into 16 slices, they will be skinny slices. What I did was slice the loaf into 8 slices, then cut each slice in half. I then laid the slices out in a pretty design on a serving tray. Each piece still had some "heft" to it, but was more in the range of a healthy serving size. 

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