Cranberry Pumpkin Bread

• Total Time: 1 hrs 15 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 20

• 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.

Reviews

[KWB]

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!

[mazee]

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.

[SimplyCV]

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.