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Pumpkin Cranberry Bread

The extra pumpkin in this recipe yields an extremely moist, dense lower-calorie bread that bakes best in a flat glass pan. If you don't have cranberries, use blueberries or raspberries.

Makes 24 servings; 2 x 2-inch square

1 29-ounce can of pumpkin

1 1/2 cups white granulated sugar

1/4 cup vegetable oil

2 teaspoons vanilla extract

4 eggs (or 1 cup egg substitute)

3 cups whole wheat flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1 1/2 teaspoons ground nutmeg

1 1/2 cups fresh or frozen cranberries (or other berries)

1. Preheat the oven to 350 degrees. Spray a 9 x 13-inch glass cake pan with cooking spray.

2. Stir together the pumpkin, sugar, oil, vanilla and eggs in a large bowl and blend well. In a separate bowl, stir together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir flour mixture into pumpkin mixture and blend well. Gently fold in the cranberries or other berries.

3. Spread the batter evenly into the prepared pan and bake for about 55-60 minutes, until the top is dry and a toothpick inserted into the center of the bread comes out clean. Place pan on rack and cool completely. Serve sprinkled with a little powdered sugar or topped with fresh fruit.

© The Volumetrics Diet, by Barbara J. Rolls with Mindy Hermann, Harper Collins, 2012

Recipe: Butternut Squash Risotto >>

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