Pumpkin Cranberry Bread Loaf |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 16 |
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adapted from Cooking Light. Yummy Fall treat! I made these in mini loaf pans and baked for about 33 minutes. I got 8 perfect mini loaves. (Update: I froze some of these after baking. Then just thawed them out and they were GREAT even 2 months later!) Ingredients:
2 cups all-purpose flour |
1/2 cup firmly packed dark brown sugar |
1/3 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 3/4 teaspoons pumpkin pie spice |
1 cup canned pumpkin or 1 cup fresh pumpkin puree |
1/4 cup apple juice (or water) |
1/4 cup vegetable oil |
1 1/2 teaspoons vanilla extract |
3 egg whites, lightly beaten |
3/4 cup cranberries, coarsely chopped |
vegetable oil cooking spray |
1/4 cup pecans, chopped |
Directions:
1. Preheat oven to 350°F.
2. Combine the first 6 ingredients in a large bowl; make a well in center of mixture.
3. Combine pumpkin, water, oil, vanilla, and egg whites; add to dry ingredients, stirring just until dry ingredients are moistened.
4. Fold in cranberries.
5. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle pecans over batter.
6. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
7. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack.
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