Close
Ingredients
| all-purpose flour (unsifted): 3 1/2 cups |
| light brown sugar (packed): 1 cup |
| baking soda: 2 tsp |
| baking powder: 1 tsp |
| salt: 3/4 tsp |
| ground cinnamon: 1 tsp |
| ground cloves: 1/2 tsp |
| egg substitute: 1 cup |
| canned cranberry sauce: 1 16oz can |
| pumpkin puree: 1 15oz can |
| vegetable oil: 1/3 cup |
| orange zest: 1 Tbl |
| walnuts (chopped): 2 Tbl |
Cranberry Pumpkin Bread
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
70 min -
Servings
20 serving(s)
Tags
- Preheat oven to 350°F (175°C).
- Spray two 8 1/2 x 4 1/2 inch loaf pans with non-stick cooking spray.
- Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well.
- Mix the egg substitute, cranberry sauce, pureed pumpkin, vegetable oil and grated orange zest together.
- Add this mixture to the flour mixture and stir until just moistened.
- Pour batter into the prepared pans.
- Sprinkle the top of each loaf with the chopped nuts.
- Bake at 350 degrees F (175 degrees C) for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Let loaves cool for 10 minutes then remove from pans.
- Can be made even lower in fat by substituting 1/3 cup applesauce for the 1/3 cup vegetable oil.