WW: Cranberry Pumpkin Bread
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 cranberry sauce
1 (15 ounce) can pumpkin puree
1/3 cup vegetable oil
1 tablespoon orange zest
2 tablespoons chopped walnuts
Preheat oven to 350 degrees F (175 degrees 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 to 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.
Yield: 2 loaf - 20 servings
4 POINTS per serving