Wheat Bran Cranberry Quickbread

This loaf recipe makes a delicious breakfast. We also sometimes bake it in muffin form for a quickbreakfast on the go. You may also want to sprinkle to top with some raw sugar. It'll contrast nicely against the more bitter cranberries.  

½ cup Partially Sifted Flour
1 cup Whole Wheat Flour
1 cup Wheat Bran
¾ cup brown sugar
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 egg
½  cup milk
1 cup orange juice
1/3 cup oil
1 cup cranberries
½ cup walnut pieces

Preheat the oven to 350ºF. In large bowl mix together the dry ingredients. In a separate bowl, mix together the wet ingredients. Blend the two together just until mixed. Stir in the cranberries and walnuts. Pour batter in a greased loaf pan and bake for about an hour. Don't forget to let it cool before you start slicing in! 

Pumpkin Cupcakes

I know it's hard to believe - a cupcake recipe under Whole Wheat. But trust me... these are sooooo good! You can smother these guys in cream cheese icing (which I did, naturally) or just sprinkle them with cinnamon sugar before you pop them into the oven. Heavenly either way.

1½ cups Whole Wheat Flour
1½ tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
3 eggs
1½ cups or 1 can of pumpkin puree
1½ cups brown sugar
¾ cup oil

Preheat oven to 350°F. Mix together the first seven ingredients in one bowl and the eggs, pumpkin, brown sugar and oil in another. Combine the two just until moist. Pour the batter evenly into a lined cupcake pan (we made 18 good sized cupcakes) and bake for 25 minutes.