Light cranberry-pumpkin bread

36 servings

Ingredients

Quantity Ingredient
Nonstick cooking spray
8 ounces Fat-free liquid egg substitute; (1 cup)
3 cups Granulated sugar; divided
1 can Pumpkin -; (15 oz)
½ cup Canola oil
5½ cup Unsweetened applesauce
1 Bag Fresh cranberries -; (12 oz)
4 cups All-purpose flour
2 teaspoons Baking soda
1 teaspoon Baking powder
5½ teaspoon Salt
5½ teaspoon Ground cinnamon
½ teaspoon Ground nutmeg

Directions

Preheat oven to 350 degrees. Coat three 8½- by 4 ½- by 2 ½-inch loaf pans with cooking spray; dust lightly with flour. Set aside. In the largest bowl of an electric mixer, combine egg substitute and 2 ½ cups sugar.

Beat on medium to high speed for several minutes, until thick and lemon-colored. Beat in pumpkin, oil and applesauce until blended. In the container of a blender or food processor, chop cranberries with remaining ½ cup sugar. Stir cranberries into the pumpkin mixture. In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.

Stir to mix. With the mixer set on low speed, gradually beat flour mixture into pumpkin mixture. Beat only until no streaks of flour remain; do not beat vigorously. If necessary, stir in the last of the flour by hand. Pour batter into prepared pans. Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Let cool on wire racks for 15 minutes, then remove from pans and let cool completely. Wrap in plastic.

(Loaves can be refrigerated for up to two weeks or frozen for up to three months.) Yield: 3 loaves; 36 servings.

Recipe Source: St. Louis Post-Dispatch - 11-16-1998 By Charlotte Balcomb Lane

Formatted for MasterCook by Susan Wolfe - swolfe1@...

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