This is a moist but hearty bread that is lightly spiced & not too sweet.Topping:
1/4 cup brown sugar
1/4 cup pepitas, pecan or walnuts
1/4 t cinnamon
Bread:
2 eggs
1 1/4 cup canned pumpkin
1/3 cup canola oil
1/4 cup nonfat greek yogurt
1/2 cup sugar
1 1/4 cup flour
1 1/2 t baking powder
1/2 t baking soda
3/4 t cinnamon
1/4 t nutmeg
Pinch of ground clove
1/2 t salt
1 cup oats, both quick & old fashioned work fine
1/2 c dried cranberries
Preheat the oven to 350 degrees. This recipe will make 1 tall loaf or 2 shorter loaves. The large loaf, in 8 slices, is 330 calories per slice. A short loaf cut into 8 slices is 165 calories per slice. (For reference Starbucks pumpkin loaf is 450 calories per slice.) Grease and flour either 1 or 2 loaf pans and set aside.
In a small bowl stir the topping ingredients together. Set aside.
In a medium bowl, whisk together the eggs, sugar, pumpkin, oil and yogurt until well blended. Set aside.
In a large bowl, stir together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves and oats.In another bowl toss the cranberries with a teaspoon of the flour mixture to coat. Set aside.
Pour the wet mixture over the flour mixture and fold together with a spoon or spatula until just combined. Fold in the cranberries. Don't over mix.
Pour the batter into 1 or 2 pans. Sprinkle the topping over the top and lightly press it into the surface with your finger tips.
Bake the large loaf for 50-60 minutes or the small loaves for 35-40. Test with a toothpick. This bread is very, very moist and not too sugary making it great for breakfast!
