Free Recipe Pumpkin-Cranberry Loaf
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Pumpkin-Cranberry Loaf Recipe
2 c All-purpose flour
2/3 c Firmly packed dark brown
-sugar
1/2 c Sugar
2 ts Baking powder
1/4 ts Salt
1-3/4 ts Pumpkin pie spice
1 c Canned pumpkin
1/4 c Water
1/4 c Vegetable oil
1-1/2 ts Vanilla extract
3 Egg whites, lightly beaten
3/4 c Coarsely chopped
-cranberries
Vegetable cooking spray
1/4 c Chopped pecans
Pumpkin-Cranberry Loaf Preparation
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 9×5-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. 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 ts nutmeg for the pumpkin pie spice. It, too, smells pretty good. * From the Polka Dot Cottage, 1-201-822-3627, NJ”s BBS for Homemakers! Posted by LISA on 11-22-95 Posted to MC-Recipe Digest V1 #710 by Lisa Clarke <lisa@gaf.com> on Aug 1, 97
Cooking Temperature:
Recipe Serves: 16
How Do You Cook Pumpkin-Cranberry Loaf?
If you know a better Pumpkin-Cranberry Loaf Recipe please comment below.