Low-Fat Cranberry-Pumpkin Bread

32 Servings
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Low-Fat Cranberry-Pumpkin Bread Ingredients

3 1/2 c All-purpose flour	1 c Egg substitute
1 c Brown sugar; packed	16 oz Cranberry sauce; whole berry
2 ts Baking soda	15 oz Pumpkin; canned
1 ts Baking powder	1/3 c Applesauce
3/4 ts Salt	1 tb Orange peel; finely grated
1 ts Ground cinnamon	2 tb Chopped nuts
1/2 ts Cloves

Instructions for Low-Fat Cranberry-Pumpkin Bread

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 on Dec 21, 1997

Main Ingredient: GrainsCuisine: Uncategorized

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Breads Quick Apple Orange Grains

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My gosh!!! I have found my favorite pumpkin/cranberry bread recipe that I lost on hard copy. This is the exact same recipe...clipped it out of the Boston Herald back in '96! My night is made...I immediately made it...waiting for a warm piece from the oven now. Thank you! Now I have it bookmarked...not losing it again!