WISE NOTES FOR CONSUMERS

Another winning recipe

By Tanya Davis | Published Thursday, December 9, 2010

Once again we will focus on Wise County’s District 4-H Food Show winners and the nutritional benefits of their recipes.

Caitlin Pruett, a 13-year-old Slidell 4-H’er, received first place in the Intermediate bread and cereal category. Her recipe for Pumpkin Cranberry Bread produces a nutritionally dense yet super-moist, yummy loaf. This recipe is a repeat winner for both the District 4-H Food Show and the Wise County Youth Fair.

Research shows that cranberry products contain significant amounts of antioxidants and other phytonutrients that may help protect against heart disease, cancer and other diseases.

The recipe also contains pumpkin which is full of nutrients such as fiber and has been found to help protect your body from heart disease and certain types of cancers. Plus, fiber helps to promote a healthy digestive tract and healthy weight! Vitamin A is another beneficial nutrient in pumpkin and is vital for eye health and vision.

Caitlin’s recipe can be prepared using small bread pans and will make great gifts for teachers, neighbors and friends.

Pumpkin Cranberry Bread

3 c. all-purpose flour
2 tsp. baking soda
1 tbsp. plus 2 tsp. pumpkin pie spice
1 1/2 tsp. salt
3 c. granulated sugar
1 can pumpkin (15 oz.)
4 large eggs
1 c. vegetable oil
1 c. sweetened dried cranberries
1/2 c. orange juice

Preheat oven to 350 degrees. Grease and flour two 9 x 5-inch loaf pans. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir until just moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Recipe makes two loaves. 12 slices per loaf.

Number of servings: 24

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