Pumpkin Perfection----

As a nutritionist, I am always searching for a way to make every recipe just a little bit healthier without sacrificing taste.  Baking is no exception.  After years of perfecting this recipe, I am happy to share one of my fall favorites. Cranberry Walnut Pumpkin Bread fresh out of the oven will fill your home with an intoxicating aroma---the ideal way to start your day.  Just one cup of pumpkin puree (buy pure 100% pumpkin not the pumpkin pie filling) boasts a rich supply of carotenoids, vitamin A, potassium & fiber. And with this recipe you will have a bit of left over pumpkin to add in to a smoothie or my personal favorite—combine with plain Greek yogurt, a dash of honey, cinnamon and a drizzle of nuts to make perfect combo.

Cranberry Walnut Pumpkin Bread

Ingredients

1 cup Whole Wheat Flour

1 cup White Flour

1 Tsp Cinnamon

1 Tsp Baking Powder

¾ Tsp Salt

½ Tsp Baking Soda

6 Tbs unsalted Butter, room temperature

2/3 cup Sugar

2 large Eggs

1 generous cup canned Pure Pumpkin

1 Tsp Vanilla extract

2/3 cup Buttermilk –

Buttermilk can be made by adding 1Tbs of

vinegar to 2/3 cup of skim or low fat  milk

Optional---Add these in for extra flavor and nutrition---

½ cup Dried Cranberries

½ cup coarsely chopped Walnuts (or Pecans)---Can grind in to a flour

½ cup Ground Flaxseed

 Preparation

• Preheat oven to 350degrees. Grease a loaf pan. 
• Whisk first 6 ingredients in a medium bowl until well blended.
• Using electric mixer, beat butter in large bowl until fluffy.  Gradually add sugar, beating until blended.  Beat in eggs, one at a time.  Beat in pumpkin, then vanilla.
• Add in dry ingredients alternately with buttermilk in 2 additions each.
• Fold in cranberries, nuts and flaxseed or any other add in.
• Transfer to pan.
• Bake bread until tester inserted in to center comes out clean about 1 hour 10 minutes.   Cool bread in pan on rack.  Turn bread out onto rack.