CRANBERRY PUMPKIN QUICK BREAD
Source of Recipe
Schmitty from the Round Table
Recipe Introduction
This makes a very moist bread.
List of Ingredients
3 1/2 cups all purpose flour
1 cup packed brown sugar OR 1/2 cup Splenda/brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup teaspoon ground cloves
1 cup Egg Beaters OR 4 whole eggs
1 (16oz) can whole berry cranberry sauce*
1 (15 oz) can pumpkin puree
1/3 cup vegetable oil**
1 tablespoon orange zest
2 tablespoons chopped walnuts
DIRECTIONS:
1. Preheat oven to 350 degrees. Spray two 8 1/2 x 4 1/2 loaf pans OR four 5 1/2 x 3 inch pans with non stick cooking spray
2. Combine the flour, brownsugar, baking soda, baking powder, salt, ground cinnamon, and ground cloves in a Very large bowl and mix well.
3. Mix the egg substitue, cranberry sauce (and Craisins or fresh cranberries if added), pureed pumpkin, vegetable oil, and grated orange zest together. Add this mixture to the flour mixture and and stir until just moistened. Pour batter into the prepared pans. Sprinkle the top of each loaf with the chopped nuts.
4. Bake at 350 degrees 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.
* I threw in a handfull of Craisins but I think 2 or maybe 3 handfulls would be even better. You could also use chopped fresh cranberries.
**Can be made even lower in fat by substituting 1/3 cup applesauce for the 1/3 cup vegetable oil. Recipe
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