Pumpkin-cranberry Loaf Recipe

Pumpkin-cranberry Loaf Recipe

Yield: 16 Servings
Recipe by luhu.jp

Ingredients:
2 cup: All-purpose flour,
2/3 cup: Firmly packed dark brown sugar,
1/2 cup: Sugar,
2 tsp: Baking powder,
1/4 cup: Water,
1/4 cup: Vegetable oil,
1 1/2 tsp: Vanilla extract,
3: Egg whites, lightly beaten
3/4 cup: Coarsely chopped cranberrie,
1/4 tsp: Salt,
1 3/4 tsp: Pumpkin pie spice,
1 cup: Canned pumpkin,
Vegetable cooking spray,
1/4 cup: Chopped pecans,

Directions:

Combine the first 6 ingredients in a large bowl; make a well in
center of mixture. Combine pumpkin, water, oil, vanilla, and egg
whites; add to dry ingredients, stirring just until dry ingredients
are moistened. Fold in cranberries.

Pour batter into a 9x5-inch loaf pan coated with cooking spray;
sprinkle pecans over batter. Bake at 350 for 1 hour and 5 minutes or
until a wooden pick inserted in center comes out clean. Let cool in
pan 10 minutes on a wire rack; remove from pan, and let cool
completely on wire rack. Yield: 16 servings (serving size: 1 slice).

CALORIES 160 (28% from fat); PROTEIN 2.6g; FAT 4.9g (sat 0.8g, mono
1.8g, poly 2g); CARB 26.6g; FIBER 1.3g; CHOL 0mg; IRON 1.2mg; SODIUM
50mg; CALC 48mg

Source: "Tasty Gifts - The Leaven Spoonful," Cooking Light, Nov/Dec
1995

Posted by Lisa Clarke, Cyberealm BBS Watertown, NY 315-786-1120


Source from luhu.jp