Cranberry Pumpkin Bread

READY IN: 1hr 15mins
Top Review by 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!

Ingredients Nutrition

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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