What to do with all of those leftover cans of pumpkin you purchased in the last two months? Try making these moist and delicious mini Cherry Walnut Pumpkin Loaves!

Mini Cherry Walnut Pumpkin Loaves


2 cups all-purpose flour or whole-wheat pastry flour

1 cup cornmeal, finely ground

1 ½ cups brown sugar

1 TB. baking powder

2 tsp. baking soda

2 tsp. ground cinnamon

1 tsp. ground ginger

1 15 oz. can pumpkin

1-cup plain Greek non-fat yogurt

1/3-cup canola oil

2 TB. walnut oil (optional)

3 eggs

1 cup dried cherries

½ cup chopped walnuts


Preheat oven to 350 degrees.
Spray mini loaf pan with oil (preferably use a misto).
In large bowl, combine flour though ginger and mix to be sure brown sugar is not lumpy.
Add pumpkin, yogurt, oil(s) and eggs mixing to blend.
Fold in cherries and nuts. Divide batter between pans and bake for 20 minutes or until a toothpick inserted into loaf comes out clean.

*Recipe and image courtesy of Kate Scarlata, RD, and author of The Complete Idiot’s Guide to Eating Well with IBS.*