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2 large eggs (or 1/2 cup fresh or frozen egg substitute)
3/4 cup honey
1/2 canola oil
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
1 tablespoon grated orange peel
1 cup pureed pumpkin or winter squash
1 cup whole wheat flour
1 cup white flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup fresh cranberries, coarsely chopped
3/4 cup coarsely chopped walnuts
Preheat oven to 350 degrees. F. Grease a 9x5 inch loaf pan. In a medium-size bowl, stir together the flours, baking powder, baking soda, cinnamon, nutmeg and ginger. Pour the wet ingredients into the dry. Mix just until combined.. Fold in the cranberries and 1/2 cup walnuts. Pour the batter into the prepared pan and sprinkle with the remaining walnuts. Bake 55 to 60 minutes, until a toothpick inserted in the center of the bread comes out clean. Cool on a rack for about 10 minutes before removing from the pan. Serve warm or at room temperature.
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