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Pumpkin-Cranberry Quick Bread

Enjoy all the flavors of fall without sacrificing your healthy diet

One of the hardest things to adjust to when embarking on a healthier meal plan is the idea that you have to stop enjoying favorite dishes. But that isn't always true. Simple ingredient swaps or measurement reductions can keep the treats you love on your menu while helping you watch your waistline. What's more, the new ingredients may even improve your health without affecting the dish's taste or texture. Try our healthier take on this Halloween treat:

1 c. whole-wheat flour
1¼ c. all-purpose flour
1½ tsp. cinnamon
¾ tsp. ginger
⅜ tsp. cloves
⅜ tsp. nutmeg
2 tsp. baking powder
½ tsp. salt
2 Tbsp. ground flaxseed
6 Tbsp. water
2 c. white sugar
2 c. pureed cooked pumpkin
½ c. applesauce
1 c. fresh or frozen cranberries
1 c. finely chopped walnuts

Preheat oven to 350 degrees. Grease and flour two 9-by-5-inch loaf pans. In a large mixing bowl, combine flour, spices, baking powder and salt. Beat flaxseed, water, sugar, pumpkin and applesauce in small mixing bowl. Stir wet mixture into the dry until batter is just moistened; break up any lumps. Fold in cranberries and walnuts. Spoon batter into the prepared loaf pans. Bake for 50 to 60 minutes. Serves 14.

Nutritional information: 360 calories, 14.5 g fat, 30 mg cholesterol, 213 mg sodium, 55 g carbs, 2.5 g dietary fiber, 4.5 g protein

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Last Updated 04/10/2009