Recipe - Pumpkin-Cranberry Loaf

2 cup Allpurpose flour
2/3 cup Firmly packed dark brown
sugar
One half cup Sugar
2 teaspoon Baking powder
One fourth teaspoon Salt
1 Three fourths teaspoon Pumpkin pie spice
1 cup Canned pumpkin
One fourth cup Water
One fourth cup Vegetable oil
1 One half teaspoon Vanilla extract
3 Egg whites, lightly beaten
Three fourths cup Coarsely chopped
cranberries
Vegetable cooking spray
One fourth cup Chopped pecans

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 9x5inch 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. Yield: 16
servings (serving size: 1 slice).

CALORIES 160 (28% from fat); PROTEIN 2.6g; FAT 4.9g (sat 0.8g, mono 1.8g,
poly 2g); CARB 26.6g; FIBER 1.3g; CHOL 0mg; IRON 1.2mg; SODIUM 50mg; CALC
48mg

Source: "Tasty Gifts The Leaven Spoonful," Cooking Light, Nov/Dec 1995

I made a bread today that takes advantage of two big Thanksgiving foods
Pumpkin and Cranberries. I'm planning on taking it to my uncle's house
tomorrow. It smells pretty good.

I also made a banana variation for Neil's parents, since his dad doesn't
like pumpkin. Substitute 3 ripe bananas for the canned pumpkin and
cranberries, and substitute 1 teaspoon nutmeg for the pumpkin pie spice. It, too,
smells pretty good.

* From the Polka Dot Cottage, 12018223627, NJ's BBS for Homemakers!
Posted by LISA on 112295

Posted to MCRecipe Digest V1 #710 by Lisa Clarke lisa@gaf.com on Aug 1,
97