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Recipe tags: Bake, Bread, Budget, Christmas, Hanukkah, Thanksgiving

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Rice, pasta and breads

Pumpkin Cranberry Bread

Recipe submitted by DaVita renal dietitian Arlene from California.

Portions: 20                   

Serving size:1 slice, 3/4″ thick

Ingredients

• 2-1/2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 2 eggs
• 2 cups sugar
• 1-3/4 cups canned pumpkin puree
• 1/2 cup vegetable oil
• 1 cup fresh or frozen whole cranberries

Preparation

1. Preheat oven to 350° F.
2. Combine flour, pumpkin pie spice and baking powder in a large bowl.
3. Combine eggs, sugar, pumpkin puree and oil in a small mixing bowl. Beat until blended.
4. Add pumpkin mixture to flour mixture. Stir until just moistened then fold in cranberries.
5. Spoon batter into 2 greased 9″ x 5″ loaf pans. Bake for 55 to 60 minutes.
6. Cool in pans for 5 to 10 minutes. Remove to wire rack to cool before slicing.

Nutrients per serving

• Calories:  187
• Protein:  2 g
• Carbohydrate:  31 g
• Fat:  6 g
• Cholesterol:  21 mg
• Sodium:  45 mg
• Potassium:  69 mg
• Phosphorus:  75 mg
• Calcium:  46 mg
• Fiber:  1.1 g

Renal and Renal Diabetic Food Choices

• 1-1/2 starch
• 1 fat
• 1/2 high calorie

Carbohydrate Choices

•   2

Helpful Hints

• Cut each loaf into 10 slices.
• Make extra bread and freeze the loaves. Thaw a few hours before serving.
• If cranberries are unavailable, omit from recipe or substitute blueberries instead.

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