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Pumpkin-Cranberry Loaf

HOWARD L. PUCKETT
Yield 16 servings (serving size: 1 slice)

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.