Cranberry Pumpkin Bread

An easy quick bread with plenty of zing, this pumpkin bread features nuts, orange zest and the tartness of whole berry cranberry sauce mixed in.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 209 Calories

Ingredients

• 1 cup packed brown sugar
• 1 teaspoon baking powder
• 3 ½ cups all-purpose flour
• ½ teaspoon ground cloves
• ⅓ cup vegetable oil
• 1 teaspoon ground cinnamon
• ¾ teaspoon salt
• 2 teaspoons baking soda
• 1 tablespoon orange zest
• 1 (16 ounce) can whole cranberry sauce
• 1 cup egg substitute
• 1 (15 ounce) can pumpkin puree
• 2 tablespoons chopped walnuts

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray two 8x4 inch loaf pans with non-stick cooking spray.

Step 2

Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well. Set aside.

Step 3

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.

Step 4

Bake at 350 degrees F (175 degrees C) for 55 to 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.