Low-fat cranberry-pumpkin bread
32 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | All-purpose flour |
| 1 | cup | Brown sugar; packed |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Baking powder |
| ¾ | teaspoon | Salt |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Cloves |
| 1 | cup | Egg substitute |
| 16 | ounces | Cranberry sauce; whole berry |
| 15 | ounces | Pumpkin; canned |
| ⅓ | cup | Applesauce |
| 1 | tablespoon | Orange peel; finely grated |
| 2 | tablespoons | Chopped nuts |
Directions
Heat oven to 350 degrees. Spray 2 loaf pans, 8½ x 4½ x 2½ with nonstick cooking spray. Mix flour, brown sugar, baking soda, baking powder, salt, cinnamon and cloves in large bowl. Mix remaining ingredients except nuts until well blended; stir into flour mixture just until moistened. Pour into pans. Sprinkle with nuts.
Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. 2 loaves.
Recipe by: General Mills Sunday supplement advertisement, 11/10/96 Posted to MC-Recipe Digest V1 #961 by Kathleen <schuller@...> on Dec 21, 1997