Try this Pumpkin-Cranberry Cake recipe, or contribute your own.
Suggest a better description1. Preheat oven to 350F. 2. Combine first 4 ingredients in a small bowl; stir with fork. Set aside. 3. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and the next 5 ingredients (flours through baking soda) in a medium bowl; make a well in center of mixture. Combine yogurt, pumpkin, 1/2 cup brown sugar, oil, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and orange rind. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray, spreading evenly. Sprinkle with walnut mixture. Bake at 350F for 25 minutes. Cool on a wire rack. Yield: 12 servings. Calories 210 (28% from fat); fat 6.6g (sat 0.9g, mono 1.6g, poly 3.6g); protein 6.2g; carbohydrate 33.5g; fiber 3g; cholesterol 19mg; iron 2mg; sodium 199mg; calcium 112mg. Notes: If youre using a glass baking dish, lower the oven temperature to 325F. Recipe by: Cooking Light Magazine, April 1998 Posted to EAT-LF Digest by aml@skypoint.com on Oct 18, 1999, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (107g) | ||
Recipe Makes: 12 servings | ||
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Calories: 283 | ||
Calories from Fat: 60 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 18mg | 6 % | |
Sodium 291mg | 10 % | |
Potassium 276.9mg | 7 % | |
Total Carbohydrate 52.4g | 15 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 48.7g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 283
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