A deliciously moist and tangy cranberry pumpkin bread.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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 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.

Nutrition Facts

209.3 calories; 4.1 g protein; 38 g carbohydrates; 0.1 mg cholesterol; 319.5 mg sodium. Full Nutrition

Reviews (99)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/28/2003
If you add one more cup of sugar plus more cinnamin it will taste great. The first batch I made was not sweet enough for my family or friends but when I added the extra sugar and cinnamin it was WONDERFUL!!!! Read More
(117)

Most helpful critical review

Rating: 3 stars
03/28/2003
My family thought it was just ok and that we have had better. Read More
(17)
126 Ratings
  • 5 star values: 71
  • 4 star values: 41
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
12/28/2003
If you add one more cup of sugar plus more cinnamin it will taste great. The first batch I made was not sweet enough for my family or friends but when I added the extra sugar and cinnamin it was WONDERFUL!!!! Read More
(117)
Rating: 5 stars
12/18/2006
Fabulous!!! I also added an extra 1/2 cup of brown sugar and used 2 large eggs instead of the egg substitute. I baked in a 9x13 pan - so I could cut into bars and freeze for lunchbox goodies!!....but would have been fab as a sort of sheet cake with a cream cheese icing - will try that next time!! Read More
(103)
Rating: 4 stars
10/26/2006
I substituted the applesauce for the oil and used dried cranberries instead of canned cranberry sauce because I had them. I wouldn't suggest doing the latter. I think it cut a little down on the sweetness. Overall it's a tasty bread; I think it'd be even better if I'd used the sauce. Also the walnuts don't stay on the top very well when you try and cut the bread so I'd suggest either punshing them down before baking or simply mixing them in the batter. Read More
(76)
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Rating: 4 stars
11/17/2005
I cooked this as muffins for 25 min. Read More
(30)
Rating: 5 stars
09/19/2003
My 13 year old daughter kept asking me to make more. A permanent addition. Read More
(28)
Rating: 5 stars
10/10/2003
This was a real hit! It's even better the next day and was great toasted as well. Read More
(26)
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Rating: 4 stars
03/28/2003
This recipes tasted fine but we've had better and the color wasn't very pretty. But I did like the ingredient combination Read More
(26)
Rating: 5 stars
03/28/2003
Wonderful bread!! Really was appreciated by everyone in the family. Read More
(21)
Rating: 5 stars
03/28/2003
What a neat combination of ingredients! A little dark but very tasty:) Read More
(20)
Rating: 3 stars
03/28/2003
My family thought it was just ok and that we have had better. Read More
(17)