Recipe: Pumpkin bread with cranberries and walnuts
This recipe is a twist on typical pumpkin bread with a little more oomph. It’s great for breakfast, brunch or a midday snack to hold you over.
1/4 cup coconut oil (or butter)
3/4 cup brown sugar (lightly packed)
3/4 cup pumpkin puree
1 tsp vanilla extract
1/4 teaspoon salt
1 cup flour
1/2 cup rolled oats
1 teaspoon baking soda
1/4 cup cranberries
1/4 cup chopped walnuts
Preheat oven to 350 degrees. Combine coconut oil, brown sugar, eggs, pumpkin, vanilla and salt into mixing bowl. Mix until combined. Add flour, rolled oats and baking soda. Mix just until incorporated. Using a spatula, fold in cranberries and chopped walnuts. Pour batter into lightly greased bread pan and bake for 30-40 minutes or until toothpick inserted in center comes out clean.
About The Author
Chelsey Lindahl, RD, CD, is a wellness dietitian at the MultiCare Center for Healthy Living & Health Equity, which helps educate children and families in Pierce County about healthy lifestyle choices through programs such as “Ready, Set, Go! 5210.” If you have questions, call Chelsey at 253-301-5095 or email [email protected].More stories by this author