This recipe is from an out of print American Medical Association Cookbook. It is one of my most requested recipes. Flavorful and dense, I love that it calls for fresh whole cranberries (you could use frozen). It makes a very nice tea bread all autumn long. It is best served immediately due to its low fat content, but can be refrigerated up to 24 hours or frozen for up to 2 weeks.
Makes 1 Loaf (12 slices) or 12 Muffins
- Vegetable Oil Spray
- 1 cup whole raw cranberries
- 1 1/2 cups all-purpose white flour
- 1/4 cup yellow cornmeal
- 1 1/3 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 egg
- 1 cup canned pumpkin puree
- 4 tablespoons vegetable oil
- 2 teaspoons grated orange rind
- Preheat the oven to 450 degrees
- Lightly coat a 4×8 inch loaf pan or a muffin pan with vegetable oil spray.
- In the work bowl of a food processor, process the cranberries until coarsely chopped. Remove cranberries and set aside. No need to wash the work bowl.
- Add the flour, cornmeal, sugar, baking soda, baking powder, salt, cinnamon, ginger and cloves to the work bowl and process briefly to blend.
- In a medium mixing bowl, whisk the egg with the pumpkin puree until smooth. Mix in the oil and the orange rind. Add to the flour mixture in the work bowl and process until just blended, about 3 seconds. Add the cranberries and process to mix.
- Scrape the batter into the prepared loaf pan or equally into the cups of the muffin pan.
- (Alternatively you could chop the cranberries by hand and mix the bread in the traditional manner by combining the dry and liquid ingredients in separate bowls and then blending them together.)
- Bake until the bread has shrunk slightly away from the side of the pan and a tester inserted in the middle comes out clean, about 55 minutes.
- Cool in the pan for 10 minutes, turn onto a rack, and cool completely before slicing. (our family never follows this step!!)
PER SLICE OR MUFFIN: 182 calories, 5g fat, 1g sat fat, 15mg cholesterol, 217 mg sodium, 34g carbs, 1g fiber, 2g protein.