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