Rating: 4.5 stars
9 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 7
Recipe by Cooking Light November 1995

Gallery

Credit: HOWARD L. PUCKETT

Recipe Summary

Yield:
16 servings (serving size: 1 slice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

160 calories; calories from fat 28%; fat 4.9g; saturated fat 0.8g; mono fat 1.8g; poly fat 2g; protein 2.6g; carbohydrates 26.6g; fiber 1.3g; cholesterol 0mg; iron 1.2mg; sodium 50mg; calcium 48mg.
Advertisement
Advertisement