Pumpkin-Cranberry Loaf

Pumpkin-Cranberry Loaf Recipe
HOWARD L. PUCKETT

Recipe from

Nutritional Information

Calories 160
Caloriesfromfat 28 %
Fat 4.9 g
Satfat 0.8 g
Monofat 1.8 g
Polyfat 2 g
Protein 2.6 g
Carbohydrate 26.6 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 50 mg
Calcium 48 mg

Ingredients

2 cups all-purpose flour
2/3 cup firmly packed dark brown sugar
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 teaspoons pumpkin pie spice
1 cup canned pumpkin
1/4 cup water
1/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
3 egg whites, lightly beaten
3/4 cup coarsely chopped cranberries
Vegetable cooking spray
1/4 cup chopped pecans

Preparation

Combine the first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, water, oil, vanilla, and egg whites; add to dry ingredients, stirring just until dry ingredients are moistened. Fold in cranberries.

Pour batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle pecans over batter. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack.

Note:

November 1995
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