Preheat oven to 350 degrees. Grease and flour five 5x3-inch mini disposable or metal loaf pans; set aside.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Amanda’s at it again with her healthier twist on pumpkin cranberry bread. Make them in mini loaves to give as hostess gifts for the holidays.
Watch how it comes together on Amanda’s segment, Substitute Teacher, on HSTV.com.
Servings and Ingredients
Ingredients
Serves 42
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Hy-Vee granulated sugar | ||
| 4 Hy-Vee large eggs | ||
| 1 (15-oz.) can Hy-Vee pumpkin | ||
| ½ c. Hy-Vee vegetable oil | ||
| ½ c. Hy-Vee unsweetened applesauce | ||
| ½ c. light orange juice | ||
| 1 ½ c. Hy-Vee all-purpose flour | ||
| 1 ½ c. Hy-Vee whole wheat flour | ||
| 1 tbsp. plus 2 tsp. pumpkin pie spice | ||
| 2 tsp. Hy-Vee baking soda | ||
| 1 tsp. Hy-Vee salt | ||
| 1 c. Hy-Vee dried cranberries |
Things To Grab
- Five 5x3-inch mini disposable or metal loaf pans
- Electric mixer
- Medium bowl
- Whisk
- Spatula
- Wooden toothpick
- Wire cooling rack
Directions
With an electric mixer, beat together sugar and eggs until creamy. Slowly beat in pumpkin, vegetable oil, apple sauce, and orange juice until well combined.
In a medium bowl, whisk together all-purpose and whole wheat flours, pumpkin pie spice, baking soda, and salt. Beat in as much of the flour mixture into the egg mixture as you can; fold in remaining flour mixture with a spatula. Fold in cranberries. Divide batter between prepared loaf pans.
Bake 50 to 55 minutes or until a toothpick inserted near center comes out clean. Cool completely on a wire cooling rack.
Nutrition facts
Servings
120 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 20mg
- Sodium: 125mg
- Total Carbohydrates: 20g
- Protein: 2g
Daily Values
0%
Iron 6%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 0%