\u00c2\u00a0<\/p>\n
\u00c2\u00a0<\/span><\/span><\/p>\n 1 1\/4 C. oat bran <\/span><\/p>\n 1\/2 C. whole wheat flour, preferably white whole wheat <\/span><\/p>\n 1\/3 C. brown sugar <\/span><\/p>\n 2 tsp. baking powder <\/span><\/p>\n 1 tsp. pumpkin pie spice <\/span><\/p>\n 1\/8 tsp. salt <\/span><\/p>\n 1 egg <\/span><\/p>\n 1 C. canned pumpkin <\/span><\/p>\n 1\/2 C. fat-free milk <\/span><\/p>\n 2 T. canola oil <\/span><\/p>\n 1\/4 C. chopped walnuts <\/span><\/p>\n 1\/4 C. dried cranberries <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Preheat the oven to 375\u00c2\u00b0F. Lightly coat a 9″ x 5″ nonstick loaf pan with vegetable oil spray. In a mixing bowl, combine the oat bran, flour, sugar, baking powder, spice, and salt. Stir with a fork to mix. In another bowl, beat the egg with a fork until smooth. Add the pumpkin, milk, and oil. Stir to mix. Add to the dry ingredients. Stir just until no dry remains. Add the walnuts and cranberries. Stir to mix. Transfer to the pan. Bake for about 30 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and let cool for 10 minutes before turning out onto a rack. Let cool. Cut into 18 slices.<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Yield: 18 servings<\/span><\/p>\n Calories: 84<\/span><\/p>\n Fat: 4g<\/span><\/p>\n Fiber: 2g<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 \u00c2\u00a0 1 1\/4 C. oat bran 1\/2 C. whole wheat flour, preferably white whole wheat 1\/3 C. brown sugar 2 tsp. baking powder 1 tsp. pumpkin pie spice 1\/8 tsp. salt 1 egg 1 C. canned pumpkin 1\/2 C. fat-free milk 2 T. canola oil 1\/4 C. chopped walnuts 1\/4 C. dried cranberries \u00c2\u00a0 Preheat the oven to 375\u00c2\u00b0F. Lightly coat a 9″ x 5″ nonstick loaf pan with vegetable oil spray. In a mixing bowl, combine the oat…<\/p>\n