Pumpkin-Cranberry Bread

Prep Time: 26 Minutes

Cook Time: 60 Minutes

Ready In: 86 Minutes

Servings: 14

Ingredients:

1 2/3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon salt

1 cup canned pumpkin

3/4 cup packed light brown sugar

1/3 cup fat-free milk

2 tablespoons vegetable oil

1 large egg

1 teaspoon vanilla extract

1/3 cup dried cranberries

cooking spray

2 tablespoons light brown sugar

2 tablespoons all-purpose flour

1/4 teaspoon ground cinnamon

4 teaspoons chilled butter, cut into small pieces

Directions:

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a bowl. Combine pumpkin, 3/4 cup brown sugar, milk, oil, and egg in a bowl; beat with a mixer at medium speed until blended. Stir in vanilla. Add flour mixture, stirring just until moist. Fold in cranberries. Pour batter into an 8 x 4-inch loaf pan coated with cooking spray.
3. Combine 2 tablespoons brown sugar, 2 tablespoons flour, and 1/4 teaspoon cinnamon in a small bowl. Cut in 4 teaspoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle evenly over batter.
4. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove loaf from pan, and cool completely on wire rack.

By RecipeOfHealth.com