How to Make Pumpkin Cranberry Nut Bread
Ingredients
2 cups Harris Teeter whole wheat flour1 teaspoon Harris Teeter baking soda
1 teaspoon Harris Teeter baking powder
1 teaspoon Harris Teeter salt
1/2 teaspoon Harris Teeter ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/3 cup organic cold-expeller pressed canola oil
3/4 cup plus 1 tablespoon natural sugar
2 large Harris Teeter eggs, room temperature
1 cup canned pure pumpkin
1 1/2 teaspoons grated lemon peel
1 teaspoon Harris Teeter vanilla extract
1/2 cup Harris Teeter plain non-fat yogurt
1/2 cup skim milk
1 cups chopped walnuts
1/2 cup dried cranberries
Instructions
Position rack in center of oven; preheat to 325°F.
2. Grease a 9x5x3-inch metal loaf pan with non-stick spray.
3. Sift first 8 ingredients into medium bowl.
4. Pour oil into a large bowl.
5. Gradually beat in 3/4 cup sugar. Beat in eggs 1 at a time.
6. Beat in pumpkin, lemon peel and vanilla.
7. Whisk yogurt and milk in small bowl.
8. Incorporate flour and yogurt milk mixtures alternately into batter in 2 additions each.
9. Fold in nuts and cranberries. Transfer batter to pan; smooth top.
10. Sprinkle with 1 tablespoon sugar.
11. Bake bread until tester inserted into center comes out clean, about 1 hour.
12. Cool in pan 10 minutes. Turn out onto rack; cool. (Can be made 2 days ahead.)
13. Serve warm or wrap in foil and store at room temperature.