Pumpkin Cranberry Bread

I made this recipe this weekend with the cranberries from my co-op order! It is really good with the tangy tast of cranberry! It is from http://www.bigoven.com/recipe/157957/Pumpkin-Cranberry-Bread

Ingredients

	1 cupcanned solid-pack pumpkin
	1 cupSugar
	1/4 cupWater
	2 largeEGGS
	1/4 cupVegetable oil
	2 cupsAll-purpose flour
	2 teaspoonsBaking Powder
	1/2 teaspoonSalt
	1/4 teaspoonBaking soda
	1/4 teaspoonGround cinnamon
	1/4 teaspoonGround ginger
	1/8 teaspoonGround cloves
	1 cupcranberries; fresh or frozen (I chopped them up so they would be more evenly dispersed.)

 

How to Prepare Pumpkin Cranberry Bread

Preheat oven to 350 F. and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches.
In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly.
Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made 4 days ahead and chilled, covered.
Makes 1 loaf, approximately 8 servings.

Banana Applesauce Pancakes

This is another good breakfast recipe. It's from http://recipes.sparkpeople.com/recipe-detail.asp?recipe=90846 I, personally, think they should be a tad sweeter, but C hasn't complained. He eats them right up!


Ingredients

3/4 cup whole wheat flour
1 tbs baking powder
1/2 tbs brown sugar
1 cup 1% milk
1 medium egg
1/3 cup applesauce (unsweetened)
1/2 ripe medium banana

Directions

In a mixing bowl ( one with a spout works great) mix together the dry ingredients.
Add the egg and milk, mix well.
In a separate bowl, mash the banana and the applesauce.
Add applesauce mixture to the batter, mix well.
Pour onto greased griddle or frying pan.
Cook until bubbly, then flip.

Makes approx 10 4" pancakes.

Number of Servings: 10
Nutrition Info
Calories: 61.8
Fat: 0.9g
Carbohydrates: 11.7g
Protein: 2.7g
Recipe submitted by SparkPeople user CLUKASSEN.

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Healthy Carrot Muffins

These muffins are another great way to sneak veggies into breakfast! I found it on http://www.foodnetwork.com/recipes/food-network-kitchens/healthy-carrot-muffin-recipe/index.html.

Ingredients
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch fine salt
2 large eggs
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
1/2 cup canned crushed pineapple, drained
Special equipment: 12 cup muffin tin and paper liners

Directions
Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.

Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.

Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.

Copyright 2005 Television Food Network, G.P. All rights reserved.



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Blueberry Zucchini Bread

I got this recipe from the Parents magazine (May 2011, p76). I couldn't find an online version so I'm typing it up. The article in the magazine also pointed out the healthy benefits of zucchini: vitamin C (to heal cuts and wounds), vitamin A (to strengthen the immune system, and Lutein and Zeaxanthin (for healthy eyes).

My little guy just ate it up, and my husband tried it and said it "wasn't bad". It should be noted that my husband is not a fan of breads in general.

Ingredients:
1 cup all purpose flour
1 cup whole wheat pastry flour
1/4 cup packed light-brown sugar
1/4 cup granulated sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp coarse sea salt
1/2 tsp, baking powder
3 eggs
3/4 cup canola oil
1 tsp vanilla extract,
2 cups shredded zucchini
1 cup blueberries

Steps:
1. Preheat oven to 350. Lightly coat the bottom of 4 mini 5-inch loaf pans or one 9-inch loaf pan with cooking spray; set aside.

2. In a large bowl combine flours, sugars, baking soda, cinnamon, salt, and baking powder; set aside. In another bowl, mix eggs, oil and vanilla extract. Add to flour mixture and stir until combined. Gently stir in zucchini and then blueberries.

3. Spoon batter into prepared pan. Bake about 40 minutes for mini pans or about 1 hour for 9 inch pan or until golden brown and a toothpick comes out clean. (I also covered it with foil for baking) Allow to cool in pan 10 minutes before removing. Serve warm or let cool completely before slicing. Each mini loaf makes 8 pieces, while the large loaf has 12. Freeze extra mini loaves for up to 3 months.

Nutrition per 2 mini slices: 185 calories; 3g protein; 11g fat (1g sat. fat); 19g carbs; 1g fiber; 30mg calcium; 1mg iron; 154mg sodium


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