A low-fat pumpkin loaf with cranberries and chopped apples.

 1 cup all-purpose flour
3/4 cups whole wheat flour
1/2 cup oat bran
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 eggs
1/2 cup maple syrup or honey
1 1/2 cups pure pumpkin puree
3/4 cup buttermilk
2 tbsp canola oil
2 tsp vanilla
1 apple, diced
1/3 cup dried cranberries

Preheat oven to 350F. Spray 2 8×4 inch loaf pans with cooking spray and set aside. In a large bowl, combine flours, oat bran, baking powder, baking soda, cinnamon, nutmeg and salt. Mix well and set aside. In another bowl beat together eggs, maple syrup, pumpkin, buttermilk, oil and vanilla. Add to dry ingredients and mix until just moistened. Fold in apples and cranberries. Divide batter evenly between loaf pan and bake for 30-35 minutes until toothpick inserted in center comes out clean. Let cool in pans for 10 minutes, then remove and let cool.

I made this for an afternoon snack one Saturday and it disappeared pretty quickly. Cole loves any kind of loaf. His favourite is still banana loaf, but he seemed to like this one too. Bennett liked the cranberries the best; he picked them out first. Tony and I liked it too, it was a great snack made with some of my favourite fall foods.