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Pumpkin-Cranberry Loaf

Anonymous Fri Oct 07 16:48:22 2005

2 c All-purpose flour

2/3 c Firmly packed dark brown

-sugar

1/2 c Sugar

2 ts Baking powder

1/4 c Water

1/4 c Vegetable oil

1-1/2 ts Vanilla extract

3 Egg whites, lightly beaten

3/4 c Coarsely chopped cranberrie

1/4 ts Salt

1-3/4 ts Pumpkin pie spice

1 c Canned pumpkin

Vegetable cooking spray

1/4 c Chopped pecans

Combine the first 6 ingredients in a large bowl; make a well in center of mixture. Combine

pumpkin, water, oil, vanilla, and egg whites; add to dry ingredients, stirring just until dry

ingredients are moistened. Fold in cranberries. Pour batter into a 9x5-inch loaf pan coated

with cooking spray; sprinkle pecans over batter. Bake at 350 for 1 hour and 5 minutes or

until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a

wire rack; remove from pan, and let cool completely on wire rack. Yield: 16 servings

(serving size: 1 slice). CALORIES 160 (28% from fat); PROTEIN 2.6g; FAT 4.9g (sat 0.8g,

mono 1.8g, poly 2g); CARB 26.6g; FIBER 1.3g; CHOL 0mg; IRON 1.2mg; SODIUM 50mg;

CALC 48mg Source:

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