Cranberry Pumpkin Bread

An easy quick bread with plenty of zing, this pumpkin bread features nuts, orange zest and the tartness of whole berry cranberry.

Yield

two 8 x 4-inch loaves (20 servings)

Ingredients

3 1/2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup egg substitute
1 (16 ounce) can whole cranberry sauce
1 (15 ounce) can pumpkin puree
1/3 cup vegetable oil
1 tablespoon orange zest
2 tablespoons chopped walnuts

Directions

Preheat oven to 350°F (177°C). Grease two 8 x 4-inch loaf pans with Pan Release or cooking spray.

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 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.

Additional Information

This bread can be made even lower in fat by substituting 1/3 cup applesauce for the 1/3 cup vegetable oil.

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