Cranberry Pumpkin Bread
Makes 2 loaves
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-oz can pumpkin puree
1 cup plain, Greek-style yogurt
1/3 cup canola oil
4 eggs
2 cups dried cranberries
- Heat oven to 350°F. Coat two 9-by-5-inch loaf pans with cooking spray; dust with flour and tap out the excess.
- Whisk together the flours, cornmeal, brown sugar, baking powder, baking soda, cinnamon, ginger and salt in a large mixing bowl.
- Whisk together pumpkin, yogurt, oil, and eggs in another bowl. Stir the pumpkin mixture and cranberries into the dry ingredients just until 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.