New American Plate Challenge

Cranberry Flax Pumpkin Bread

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November 3, 2016
Weekly Recipe
Serves 12

Two of the season’s most-loved foods come together in this delicious homemade bread. Pumpkin’s potent beta-carotene and cranberries’ anthocyanin phytochemicals are blended together with flaxseed’s protective omega-3 fats. Flax is also being studied for their lignans, plant estrogens which may play a role in protecting against breast cancer.

Ingredients

  • canola oil spray
  • 1/2 Cup
    whole-wheat pastry flour
  • 1/2 Cup
    unbleached all-purpose flour
  • 1/2 Cup
    ground flaxseed
  • 2/3 Cups
    packed light brown sugar
  • 1 Teaspoon
    baking soda
  • 1/2 Teaspoon
    salt
  • 2
    large eggs
  • 1 Cup
    canned pumpkin
  • 1/4 Cup
    unsweetened applesauce
  • 1/4 Cup
    100% apple juice
  • 1/2 Teaspoon
    ground cinnamon
  • 1/2 Teaspoon
    ground ginger
  • 1/4 Teaspoon
    ground nutmeg
  • 1 Cup
    dried cranberries

Instructions

  1. Preheat oven to 350 degrees. Lightly coat 8 x 4-inch loaf pan with canola oil spray and set aside.

  2. 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.

  3. 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.

Nutrition: Per serving: 206 calories, 8 g total fat ( 33 g carbohydrates, 4 g protein, 3 g dietary fiber, 221 mg sodium.

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