Pumpkin Cranberry Loaf

Serves 18

Pumpkin, whole-wheat flour and cranberries all provide fibre for fullness.  Add a slice of this loaf to your coffee break for an afternoon boost. Or - bake as muffins and have a part of a healthy breakfast on the go!

Ingredients

Dry Ingredients

• 2 c whole wheat flour 

• 3/4 c oat flour* 

• 1/4 c ground flax seed 

• 1.5 Tbsp Pumpkin Pie Spice 

• 2 tsp baking soda 

• 1.5 tsp salt

Wet Ingredients

• 1.5 c Truvia Cane Sugar Blend 

• 1.75 c pumpkin puree 

• 4 eggs 

• 3/4 c vegetable oil 

• 1/2 c water 

• 1c dried cranberries

Pre-heat oven to 350 degrees. Prepare muffin pan or 2 standard loaf pans with non stick spray.

In a mixing bowl, combine ingredients listed under 'dry ingredients'. Set aside.

In a separate bowl, combine ingredients listed under wet ingredients except cranberries. Blend until smooth. Fold in dry ingredients until just blended. Stir in cranberries. Pour batter into loaf or muffin pan. Bake for 55 minutes for loaf or 25 min for muffins or until tester comes out clean.

Tip: No oat flour? No problem, measure 1 c large flake oats and grind in food processor until texture of course flour. Quick breads made with white flour can be tough if over mixed however this is less likely with whole grain flours.

Nutrition Facts

• (Per serving) 230 Cals 4 g Protein 30 g Carbohydrate 4g Fiber 11 g fat