Pumpkin Cranberry Bread Loaf

mikey & ev's Note:

adapted from Cooking Light. Yummy Fall treat! I made these in mini loaf pans and baked for about 33 minutes. I got 8 perfect mini loaves. (Update: I froze some of these after baking. Then just thawed them out and they were GREAT even 2 months later!)

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

Ingredients:

Servings: 16

• 2 cups all-purpose flour
• ½ cup firmly packed dark brown sugar
• 1⁄3; cup sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 ¾ teaspoons pumpkin pie spice
• 1 cup canned pumpkin or 1 cup fresh pumpkin puree
• ¼ cup apple juice (or water)
• ¼ cup vegetable oil
• 1 ½ teaspoons vanilla extract
• 3 egg whites , lightly beaten
• ¾ cup cranberries , coarsely chopped
• vegetable oil cooking spray
• ¼ cup pecans , chopped

Directions:

1. Preheat oven to 350°F.
2. Combine the first 6 ingredients in a large bowl; make a well in center of mixture.
3. Combine pumpkin, water, oil, vanilla, and egg whites; add to dry ingredients, stirring just until dry ingredients are moistened.
4. Fold in cranberries.
5. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle pecans over batter.
6. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
7. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack.

Reviews

[Chef #932328]

This was a delicious addition to a my Thanksgiving meal and will become a new family traditional recipe. Everyone loved it !! To make it a little more healthy I substituted 1 cup of the flour for whole wheat and it didnt make a difference in the texture at all.