I’m in a pumpkin mood today! It must be that fall is here but it’s still hot as heck here in Texas. I came across a recipe for Pumpkin-Cranberry Muffins from Cooking Light and totally changed it to fit what I had. I also cut the sugar too, and the result was a moist, light bread. Not too bad for totally changing the recipe.
1 1/2 cups white whole wheat flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1 cup granulated sugar
1 cup canned pureed pumpkin
1/2 cup fat-free milk
2 Tbsp canola oil
1/2 cup almonds, roughly chopped
1. Preheat oven to 375°F. In a large bowl, mix together the flour, baking soda, cinnamon, nutmeg, and salt. In a medium bowl, mix together the granulated sugar, canned pumpkin, fat-free milk, canola oil, and egg. Add this mixture to the flour mixture and mix until smooth. Add in the almonds and mix until well-blended.
2. Spray a loaf pan with nonstick cooking spray. Pour in the pumpkin mixture and bake for about 40-45 minutes, until a toothpick inserted into the center of the loaf comes out clean.