Cranberry Pumpkin Bread
Derived from Culinary Cafe, using plain yogurt instead of milk, and with less sugar:
Cranberry Pumpkin Bread
1 cup canned pumpkin
1/2 cup sugar
1/2 cup plain yogurt
2 eggs
1/4 cup butter or margarine — melted
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup chopped walnuts
1 cup cranberries
In a mixing bowl, beat pumpkin, sugar, yogurt, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries. Pour into a greased 9x5x3″ loaf pan.
Bake at 350 degrees for 70 minutes or until toothpick inserted in center comes out clean.
Cool in pan for 10 minutes; remove to a wire rack to cool completely.