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 9x5-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. Im planning on taking it to my uncles house tomorrow. It smells pretty good. I also made a banana variation for Neils parents, since his dad doesnt 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, NJs BBS for Homemakers! Posted by LISA on 11-22-95 Posted to MC-Recipe Digest V1 #710 by Lisa Clarke
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|Serving Size: 1 Serving (61g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 34 (20%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 290.2mg||10 %|
|Potassium 68.6mg||2 %|
|Total Carbohydrate 32.5g||10 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 31.3g|
|Protein 1.9g||3 %|
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Calories per serving: 169
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