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Pumpkin walnut cranberry quick bread

18 servings (1 slice per serving)
18 servings (1 slice per serving)


  • 1 1/4 cup oat bran
  • 1/2 cup whole wheat flour, preferably white whole wheat
  • 1/3 cup brown sugar
  • 2 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt
  • 1 teaspoon egg
  • 1 cup canned pumpkin
  • 1/2 cup fat-free milk
  • 2 tablespoon canola oil
  • 1/4 cup chopped walnuts
  • 1/4 cup dried cranberries


Baking Directions:

Preparation time: 20 minutesBaking time: 30 minutesPreheat the oven to 375 degrees.

Lightly coat a 9-inch by 5-inch nonstick loaf pan with vegetable oil spray.

In a mixing bowl, combine the oat bran, flour, sugar, baking powder, spice and salt.

Stir with a fork to mix.

In another bowl, beat the egg with a fork until smooth.

Add the pumpkin, milk and oil.

Stir to mix.

Add to the dry ingredients.

Stir just until no dry remains.

Add the walnuts and cranberries.

Stir to mix.

Transfer to the pan.

Bake for about 30 minutes, or until a tester inserted into the center comes out clean.

Remove from the oven and let cool for 10 minutes before turning out onto a rack.

Let cool.

Cut into 18 slices.

Nutrition per serving: 84 calories, 14 g carbohydrate, 3 g protein, 4 g fat, 0.5 g saturated fat, 12 mg cholesterol, 80 mg sodium, 2 g fiberCarbohydrate choices: 1Dietary exchanges: 1/2 starch, 1/2 fat