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PUMPKIN CRANBERRY BREAD
Golden Door, Escondido, California
This moist, sweet bread also makes a delicious dessert.
1-1/2 cups (7 1/2 oz/235 g ) unbleached all-purpose flour
1 cup (5 oz/155 g) whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 cup (8 oz/250 g) butternut squash or pumpkin puree
1/2 cups (3 1/2 oz/105 g) packed light brown sugar
1/2 cup (4 oz/125 g ) plain nonfat yogurt or buttermilk
1/4 cup (2 fl oz/60 ml) frozen orange juice concentrate, thawed
1 egg, lightly beaten
1 tablespoon grated orange zest
1 tablespoon canola oil
3/4 cup (3 oz/90 g) dried cranberries
Lightly coat an 8 1/2-by-4 1/2 (21.5-by-10-cm) loaf pan with vegetable oil spray. In a large bowl, mix together the flours, baking powder, baking soda, salt, and cinnamon. In a
blender or food processor, combine the squash or pumpkin puree, brown sugar, yogurt or buttermilk, orange juice concentrate, egg, orange zest, and canola oil and process until
smooth. Make a well in the center of the flour mixture and add the squash or pumpkin mixture. Stir just until blended; do not over mix. Stir in the cranberries and scrape the batter
into the prepared loaf pan. Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for about 5 minutes; turn
out onto a wire rack and let cool completely. Cut into thin slices to serve. Accompany with yogurt cheese. Makes 1 loaf; about 16 slices. Per Slice
Calories 140 • Carbohydrates 28 g • Cholesterol 15 mg • Fat 1.5 g • Protein 3 g • Sodium 14 mg.
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