260 East Tenth Street | Traverse City, MI 49684 | (231) 947-0191

Monday - Saturday 7:30am-9:00pm | Sunday 9:00am-7:00pm

Oryana Natural Foods Market

Cranberry Pumpkin Bread

September 16, 2011, 10:09 am

1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 cup cornmeal
2 cups packed brown sugar
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon nutmeg
1 teaspoon salt
1 15-ounce can pumpkin puree
1 cup plain, Greek-style yogurt
1/3 cup canola oil
4  eggs
2 cups dried cranberries

Preheat oven to 350°F. Coat two 9-by-5-inch loaf pans with cooking spray; dust with flour and tap out the excess. Combine flours, cornmeal, brown sugar, baking powder, baking soda, cinnamon, ginger and salt in a mixing bowl; mix well, breaking up any lumps of brown sugar. Whisk together pumpkin, yogurt, oil, and eggs in another bowl until well combined. Stir the pumpkin mixture and cranberries into the dry ingredients until completely blended. Don't overmix. Divide the batter between the loaf pans. Bake  about 1 hour or until a skewer inserted in the center comes out clean. Let the loaves rest in the pans for 5 minutes then turn out onto a wire rack to cool completely.