This is a print preview of "Low Fat Cranberry Pumpkin Bread" recipe.

Low Fat Cranberry Pumpkin Bread Recipe
by Global Cookbook

Low Fat Cranberry Pumpkin Bread
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  Servings: 12

Ingredients

  • 3 1/2 c. All-purpose flour
  • 1 c. Brown sugar, packed
  • 2 tsp Baking soda
  • 1 tsp Baking pwdr
  • 3/4 tsp Salt
  • 1 tsp Grnd cinnamon
  • 1/2 tsp Cloves
  • 1 c. Egg substitute
  • 16 ounce Cranberry sauce, whole berry
  • 15 ounce Pumpkin, canned
  • 1/3 c. Applesauce
  • 1 Tbsp. Orange peel, finely grated
  • 2 Tbsp. Minced nuts

Directions

  1. Heat oven to 350 degrees. Spray 2 loaf pans, 8.5 x 4.5 x 2.5 with nonstick cooking spray. Mix flour, brown sugar, baking soda, baking pwdr, salt, cinnamon and cloves in large bowl. Mix remaining ingredients except nuts till well blended; stir into flour mix just till moistened. Pour into pans. Sprinkle with nuts.
  2. Bake 55 to 60 min or possibly till toothpick inserted in center comes out clean. Cold 10 min; remove from pans. 2 loaves.