Low Fat Cranberry Pumpkin Bread Recipe
Servings: 12
Ingredients
- 3 1/2 c. All-purpose flour
- 1 c. Brown sugar, packed
- 2 tsp Baking soda
- 1 tsp Baking pwdr
- 3/4 tsp Salt
- 1 tsp Grnd cinnamon
- 1/2 tsp Cloves
- 1 c. Egg substitute
- 16 ounce Cranberry sauce, whole berry
- 15 ounce Pumpkin, canned
- 1/3 c. Applesauce
- 1 Tbsp. Orange peel, finely grated
- 2 Tbsp. Minced nuts
Directions
- Heat oven to 350 degrees. Spray 2 loaf pans, 8.5 x 4.5 x 2.5 with nonstick cooking spray. Mix flour, brown sugar, baking soda, baking pwdr, salt, cinnamon and cloves in large bowl. Mix remaining ingredients except nuts till well blended; stir into flour mix just till moistened. Pour into pans. Sprinkle with nuts.
- Bake 55 to 60 min or possibly till toothpick inserted in center comes out clean. Cold 10 min; remove from pans. 2 loaves.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 12 servings | |
| Calories 296 | |
| Calories from Fat 16 | 5% |
| Total Fat 1.89g | 2% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 524mg | 22% |
| Potassium 243mg | 7% |
| Total Carbs 63.69g | 17% |
| Dietary Fiber 1.9g | 6% |
| Sugars 33.41g | 22% |
| Protein 6.9g | 11% |
