Pumpkin, Raisin, Cranberry, Nut Bread

This tasty treat is also healthy! We were in the Christmas baking spirit this weekend and made this festive bread for Michael's parents. It is super easy and also delicious. Feel free to omit the raisins/cranberries if you don't like them, but I think they make this bread extra yummy.


  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 cup cornmeal, preferably stone-ground (we just used regular)
  • 2 cups packed brown sugar
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 15- or 16-ounce can plain pumpkin puree (1 1/2 cups)
  • 1 cup nonfat plain yogurt
  • 1/3 cup canola oil
  • 2 large eggs
  • 2 large egg whites
  • 2 cups dried cranberries or raisins (or use 1 cup of each)
  • 1 cup chopped walnuts


  1. Preheat oven to 350°F. Coat two 9-by-5-inch loaf pans with cooking spray; dust with flour and tap out the excess.
  2. Combine all-purpose and whole-wheat 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 with your fingertips.
  3. Whisk together pumpkin, yogurt, oil, eggs and egg whites in another bowl until well combined.
  4. Stir the pumpkin mixture cranberries/raisins, and walnuts into the dry ingredients until completely blended, but do not overmix (it's okay if there's a bit of flour mix still visible).
  5. Divide the batter between the loaf pans, smoothing the tops with a spatula.
  6. Bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Let the loaves rest in the pans for 5 minutes; turn them out onto a wire rack to cool completely.


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