Pumpkin-Cranberry Loaf

HOWARD L. PUCKETT

Yield: 16 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 28%
  • Fat: 4.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 2g
  • Protein: 2.6g
  • Carbohydrate: 26.6g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 50mg
  • Calcium: 48mg

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

  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.
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