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1 15 oz can pumpkin (not seasoned pumpkin pie filling)
2 1/2 tbsp granulated sugar combined with 1 tsp ground cinnamon for garnish
2 1/2 cups granulated sugar
4 1/2 cups all-purpose white flour
1 1/2 cups nonfat or low-fat plain (unsweetened) yogurt
1 tbsp ground cinnamon
2 eggs
1 tbsp ground allspice
2/3 cup canola oil, corn oil or other flavorless vegetable oil
1 tbsp Clabber Girl Baking Powder
2 tbsp minced peeled fresh gingerroot, optional
1/2 tsp Clabber Girl Baking Soda
1 cup dried sweetened cranberries
1 1/4 tsp salt
1 cup fresh or frozen (thawed) cranberries, chopped moderately fine
Place a rack in the middle third of the oven and preheat to 375° F. Generously coat two 8 x 4-inch (or slightly larger) loaf pans with non-stick spray. In a very large bowl, thoroughly stir together the flour, cinnamon, allspice, Clabber Girl Baking Powder, baking soda, and salt. In medium bowl using a fork, beat together the pumpkin, sugar, yogurt, eggs, oil, and dried cranberries until very well blended. Gently stir the yogurt mixture and fresh cranberries into the flour mixture just until thoroughly incorporated but not over-mixed; excess mixing can cause toughening. Immediately turn out the batter into the pans, dividing equally and spreading evenly to the edges. Sprinkle the sugar-cinnamon mixture over the loaves, dividing equally. Bake on the middle oven rack for 50 to 65 minutes or until well browned on top and a toothpick inserted deep in a center comes out clean. It’s normal for the tops to crack. If the tops begin to brown too rapidly, lower the heat to 350° F. and cover them with foil the last few minutes of baking. Let the pans stand on a wire rack for 15 minutes. Run a table knife around the pans and under the loaf edge to loosen the loaves. Keep airtight at room temperature for up to 2 days; or freeze packed airtight in heavy plastic bags for up to 1 month.
1 15 oz can pumpkin (not seasoned pumpkin pie filling)
2 1/2 tbsp granulated sugar combined with 1 tsp ground cinnamon for garnish
2 1/2 cups granulated sugar
4 1/2 cups all-purpose white flour
1 1/2 cups nonfat or low-fat plain (unsweetened) yogurt
1 tbsp ground cinnamon
2 eggs
1 tbsp ground allspice
2/3 cup canola oil, corn oil or other flavorless vegetable oil
1 tbsp Clabber Girl Baking Powder
2 tbsp minced peeled fresh gingerroot, optional
1/2 tsp Clabber Girl Baking Soda
1 cup dried sweetened cranberries
1 1/4 tsp salt
1 cup fresh or frozen (thawed) cranberries, chopped moderately fine
Place a rack in the middle third of the oven and preheat to 375° F. Generously coat two 8 x 4-inch (or slightly larger) loaf pans with non-stick spray. In a very large bowl, thoroughly stir together the flour, cinnamon, allspice, Clabber Girl Baking Powder, baking soda, and salt. In medium bowl using a fork, beat together the pumpkin, sugar, yogurt, eggs, oil, and dried cranberries until very well blended. Gently stir the yogurt mixture and fresh cranberries into the flour mixture just until thoroughly incorporated but not over-mixed; excess mixing can cause toughening. Immediately turn out the batter into the pans, dividing equally and spreading evenly to the edges. Sprinkle the sugar-cinnamon mixture over the loaves, dividing equally. Bake on the middle oven rack for 50 to 65 minutes or until well browned on top and a toothpick inserted deep in a center comes out clean. It’s normal for the tops to crack. If the tops begin to brown too rapidly, lower the heat to 350° F. and cover them with foil the last few minutes of baking. Let the pans stand on a wire rack for 15 minutes. Run a table knife around the pans and under the loaf edge to loosen the loaves. Keep airtight at room temperature for up to 2 days; or freeze packed airtight in heavy plastic bags for up to 1 month.