Rating: 4.5 stars 4.4
127 Ratings
  • 5 star values: 72
  • 4 star values: 41
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 0

A deliciously moist and tangy cranberry pumpkin bread.

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 25 mins
Servings:
20
Yield:
2 - 8x4 inch loaves
Advertisement

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.

    Advertisement
  • 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 calories; protein 4.1g; carbohydrates 38g; fat 4.9g; cholesterol 0.1mg; sodium 319.5mg. Full Nutrition
Advertisement