pumpkin cranberry bread
 
golden door, escondido, california 
 
this moist, sweet bread also makes a delicious dessert. 
 
1-1/2 cup  (7 1/2 oz/235 g ) unbleached all-purpose flour
1 cup  (5 oz/155 g) whole-wheat flour
1 tsp  baking powder
1/2 tsp  baking soda
1/2 tsp  salt
2 tsp  ground cinnamon
1 cup  (8 oz/250 g) butternut squash or pumpkin puree
1/2 cup  (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 Tbsp  grated orange zest
1 Tbsp  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 overmix. 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 - cholesterol 15 mg - fat 1.5 g - protein 3 g - sodium 14 mg.
 
source: http://www.spaindex.com/cuisine/pumpkincranberrybread.htm 
 
 
-- 
 
(ID: 76836) Mirror: rec.food.recipes: Tue, Jun 8, 2004


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