Cranberry Pumpkin Bread

This is a keeper recipe. Though it contains an egg and honey, it's much less sweet that its sweet bread counterparts. My adult neighbors all love it as well as all the children I've tried the recipe on, some of them well known for not liking things. That is, everybody except my own, "I don't like anything" middle child. And my hubby won't even try it because of the cranberries and squash. I guess I can't please them all.

I'll still work on lowering the sweetener and using some sort of egg substitute (or eliminating it?). In the meantime, this is really good.



Cranberry Pumpkin Bread

1 Cup whole Wheat Flour
3/4 Cup white flour
1 tsp soda
1/2 tsp nutmeg
1 tsp cinnamon
1 1/2 Cup pumpkin puree
1/4 cup orange juice
1 egg
1/2 cup honey
1 cup Chopped cranberries
3/4 cup chopped walnuts

Preheat oven to 350ºF. Spray a 9 x 2.75-inch loaf pan with cooking spray.


Mix together flour, baking soda, and spices in a medium mixing bowl. Mix in the pumpkin. Separately mix orange juice, egg, and honey. Mix both combinations of ingredients together until there are no dry spots left. Stir in cranberries and nuts. Spread evenly in loaf pan.

Bake for one hour or until a toothpick inserted in the center comes out clean (keep in mind the cranberries add moisture, so the toothpick may never really come out totally "clean"). Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).

Suggestions for substitutes:
Flour: Of course you can use all white flour, or use up to 3/4 cup other kinds of flours.
Pumpkin: Any winter squash will do.
Orange juice: Any other juice or even water. Whatever you use will subtly change the flavor.
Egg: You can try using an egg substitute. I don't have any experience with them, personally, so I can't guarantee the results.
Honey: You can use any sweetener in place of the honey- maple syrup, agave syrup, sugar, or brown sugar. For a darker flavor, you could even use molasses.