Ellie Krieger’s Pumpkin Bread with Cranberries

Pumpkin Bread with Cranberries

(Makes 8 servings)

• Nonstick cooking spray
• 3/4 cup all-purpose flour
• 3/4 cup whole-wheat pastry flour or whole-wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 cup canned pumpkin puree
• 2/3 cup honey
• 1/3 cup canola oil
• 2 large eggs
• 1 large egg white
• 1 cup fresh whole cranberries

Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.

In a large bowl, whisk together the flours, baking soda, cinnamon, baking powder, nutmeg, allspice, and salt. In another large bowl, whisk together the pumpkin, honey, oil, eggs, and egg white until well combined. Stir the dry ingredients into the wet ingredients, mixing just enough to combine evenly. Gently stir in the cranberries.

Pour the batter into the prepared pan. Bake until the top is browned and a wooden skewer inserted into the center comes out clean, 50 to 60 minutes. Allow to cool in the pan for 15 minutes, then transfer the bread to a wire rack to cool completely before slicing.

Nutritional Information Per Serving (1-inch thick slice)

• Calories: 290
• Total Fat: 11 g
• Saturated Fat: 1 g
• Sodium: 290 mg
• Carbohydrate: 45 g
• Fiber: 3 g
• Protein: 5 g

Copyright 2011 Ellie Krieger. All rights reserved

Carrots Caribbean-Style

Why not give tonight’s dinner a Caribbean theme? Pair this sweet and simple side dish with Emeril’s Caribbean pork tenderloins, and enjoy our banana sunflower cookies for dessert!

Carrots Caribbean-Style

Makes 3 servings

Ingredients

• 2 cups fresh carrot cut in julienne strips
• 3/4 cup pineapple juice
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/16 teaspoon ground black pepper

Directions

In a medium saucepan combine carrots, pineapple juice, cinnamon, nutmeg, and black pepper. Bring to boil. Reduce heat and simmer, covered, until carrots are just tender, about 15 minutes.

Pumpkin Muffins

Let your Halloween candy cravings RIP. A hot cup of chai tea paired with these tasty, fiber-packed muffins will put those temptations to rest. They’re so easy, it’s scary!

Pumpkin Muffins

(Makes 12 muffins)

• 1 1/2 cups unbleached white flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/4 cups wheat bran cereal
• 2/3 cup milk
• 3/4 cup raisins
• 1 cup canned pumpkin
• 1/2 cup sugar
• 1 egg
• 1/2 cup butter or margarine, soft
• 1/2 cup walnuts or pecans (optional)
• 1 1/2 teaspoons sugar

Preheat oven to 400 F.

Stir together flour, baking powder, salt, cinnamon, and nutmeg. Set aside. Measure cereal, milk raisins, pumpkin, and 1/2 cup sugar into large mixing bowl. Stir to combine. Let stand about 2 minutes or until the cereal is soft. Add egg and butter. Beat well. Add dry ingredients and nuts, stirring only until combined. Portion the batter evenly into 12 greased or lined muffin-pan cups. Sprinkle with 1 1/2 teaspoons sugar. Bake about 30 minutes or until muffins are golden brown.

This recipe is from The Saturday Evening Post Fiber and Bran Better Health Cookbook by Cory SerVaas, M.D., Charlotte Turgeon, and Fred Birmingham. To order a copy of this cookbook, visit ShopThePost.com.

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