Pumpkin Cranberry Bread

I admit it- I love to bake when the weather gets chilly and holiday season is in full swing. But like you, I don't want to feel guilty about enjoying my treats! This quick bread recipe is lower in both fat and sugar than traditional breads with the use of plain yogurt and Splenda. Pumpkin adds a nice dose of potassium and beta-carotene and cranberries add color and taste. You can substitute mashed sweet potatoes for pumpkin. Add some chopped walnuts or pecans if you have them around for a crunchier texture. This bread is great for breakfast, brunch or dessert.2 eggs 1 cup chopped cranberries½ cup + 3 tablespoons sugar 1 teaspoon vanilla extract1½ cup all-purpose flour 1 teaspoon ground cinnamon½ cup + 3 tablespoons Splenda ¼ teaspoon ground allspice1/3 cup plain yogurt 1 teaspoon baking soda1 cup canned pumpkin1. Preheat oven to 350°F. Coat a 9-inch loaf pan with nonstick cooking spray.2. In a large bowl, combine eggs, sugar, yogurt, pumpkin, and vanilla.3. In a separate bowl, combine flour, cinnamon, allspice, and baking soda. Make a well in the center. Pour the pumpkin mixture into the well. Mix just until moistened. Stir in cranberries.4. Spoon batter into prepared loaf pan and bake for 1 hour or until a toothpick in the center comes out clean.Makes 12 slices. Nutrition Facts per slice: 180 calories, 4 gm protein, 39 gm carbohydrates, 2 gm fat, 1 gm saturated fat,1 gm fiber, 36 mg cholesterol, 140 mg sodium