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Nutrition Facts
Serving Size 1 (95g) Recipe makes 20 servings
Calories 209
Calories from Fat 43		(20%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 265mg		11%
Potassium 186mg		5%
Total Carbohydrate 38.1g		12%
	Dietary Fiber 1.1g	4%
	Sugars 19.7g
Protein 4.2g		8%
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Cranberry Pumpkin Bread

Recipe #13090 | 1¼ hours | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: LikeItLoveIt
Oct 22, 2001

SERVES 20 (change servings and units)

Ingredients

3 1/2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup egg substitute
1 (16 ounce) can whole berry cranberry sauce
1 (15 ounce) can pumpkin puree
1/3 cup vegetable oil
1 tablespoon orange zest
2 tablespoons chopped walnuts

Directions

1
Preheat oven to 350°F (175°C).
2
Spray two 8 1/2 x 4 1/2 inch loaf pans with non-stick cooking spray.
3
Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well.
4
Mix the egg substitute, cranberry sauce, pureed pumpkin, vegetable oil and grated orange zest together.
5
Add this mixture to the flour mixture and stir until just moistened.
6
Pour batter into the prepared pans.
7
Sprinkle the top of each loaf with the chopped nuts.
8
Bake at 350 degrees F (175 degrees C) for 55-60 minutes or until a toothpick inserted in the center comes out clean.
9
Let loaves cool for 10 minutes then remove from pans.
10
Can be made even lower in fat by substituting 1/3 cup applesauce for the 1/3 cup vegetable oil.

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Featured Reviews for This Recipe

From: mazee

On Nov 10, 2007

My mother made me make several batches of this to give as gifts in the mini pans (only took 35 min). I also used 2 cups of fresh pumpkin puree. The second batch I also put some nutmeg in there.

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From: KWB

On Feb 5, 2008

As usual, I modified this because I didn't have all the ingredients, BUT by substituting dried cranberries for the whole berry sauce, I found it to be a subtly sweet bread. Very light. The presumed reduction of sugar really let the pumpkin and orange flavors stand out. The batter was a bit dry (again, because of the absence of the whole berry sauce) so I squeezed in half an orange. Thanks and yum!

1 person found this review helpful

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From: SimplyCV

On Nov 4, 2007

Will definitely make again. Nice change of pace from the typical breads. Made it without the oil and used the apple sauce. Also, didn't have the egg substitute but used real eggs. I didn't have canned cranberry sauce, but I did have a 1/2 bag of cranberries. The amount of sauce it made did not come to the same amount as a full can. And the only thing I could think of that this recipe would need is a few more cranberries! I was concerned when I first removed it from the oven, thinking that they might be over done or dry.. But, not at all.. not only was the flavor superb but it was moist. Everyone who had a slice agreed... 5 stars.

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