Free Recipe Low-Fat Cranberry-Pumpkin Bread
Recipe Type: B Recipes
Recipe Preparation: bake
Cooking Ingredients for Low-Fat Cranberry-Pumpkin Bread Recipe
3-1/2 c All-purpose flour
1 c Brown sugar; packed
2 ts Baking soda
1 ts Baking powder
3/4 ts Salt
1 ts Ground cinnamon
1/2 ts Cloves
1 c Egg substitute
16 oz Cranberry sauce; whole berry
15 oz Pumpkin; canned
1/3 c Applesauce
1 tb Orange peel; finely grated
2 tb Chopped nuts
Low-Fat Cranberry-Pumpkin Bread Preparation
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 MC-Recipe Digest V1 #961 by Kathleen <schuller@ix.netcom.com> on Dec 21, 1997
Cooking Temperature:
Recipe Serves: 32
How Do You Cook Low-Fat Cranberry-Pumpkin Bread?
If you know a better Low-Fat Cranberry-Pumpkin Bread Recipe please comment below.