Recipe - Low-Fat Cranberry-Pumpkin Bread

3 One half cup Allpurpose flour
1 cup Brown sugar; packed
2 teaspoon Baking soda
1 teaspoon Baking powder
Three fourths teaspoon Salt
1 teaspoon Ground cinnamon
One half teaspoon Cloves
1 cup Egg substitute
16 ounce Cranberry sauce; whole berry
15 ounce Pumpkin; canned
1/3 cup Applesauce
1 tablespoon Orange peel; finely grated
2 tablespoon Chopped nuts

Heat oven to 350 degrees. Spray 2 loaf pans, 8.5 x 4.5 x 2.5 with nonstick
cooking spray. Mix flour, brown sugar, baking soda, baking powder, salt,
cinnamon and cloves in large bowl. Mix remaining ingredients except nuts
until well blended; stir into flour mixture just until moistened. Pour into
pans. Sprinkle with nuts.

Bake 55 to 60 minutes or until toothpick inserted in center comes out
clean. Cool 10 minutes; remove from pans. 2 loaves.

Recipe by: General Mills Sunday supplement advertisement, 11/10/96

Posted to MCRecipe Digest V1 #961 by Kathleen schuller@ix.netcom.com on
Dec 21, 1997