Cranberry Pumpkin Bread

Canola Oil Spray
½  cup whole-wheat flour
½  cup all-purpose flour
½ cup ground flaxseed (optional)
2/3 cup light-brown sugar
1 tsp. baking soda
½ tsp. salt
2 large eggs (or 3 egg whites)

1 cup canned pumpkin
¼ cup canola oil
½ cup unsweetened applesauce
¼ cup natural apple juice
½ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
1 cup dried cranberries

1. Pre-heat oven to 350 degrees. Lightly coat an 8x4 inch loaf pan with Canola spray.
2. In a large bowl, combine the flours, flaxseed, sugar, baking soda and salt. Lightly combine and set aside.
3. In another bowl, lightly beat the eggs, and whisk in the pumpkin, canola oil, applesauce, apple juice, cinnamon, ginger and nutmeg.
4. Stir in the cranberries. Add the dry ingredients and mix well.
5. Pour into prepared pan and bake for 50-60 minutes, until a wooden toothpick comes out clean. Remove bread from the pan and cool on a rack.

Makes 12 Servings.

Per Serving:
Calories 206
Fat 8g
Carbohydrates 33g
Protein 4g
Fiber 3g
Sodium 221g

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