PUMPKIN CRANBERRY BREAD LOAF

Pumpkin Cranberry Bread Loaf image

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!)

Provided by mikey ev

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
1/2 cup firmly packed dark brown sugar
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 teaspoons pumpkin pie spice
1 cup canned pumpkin or 1 cup fresh pumpkin puree
1/4 cup apple juice (or water)
1/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
3 egg whites, lightly beaten
3/4 cup cranberries, coarsely chopped
vegetable oil cooking spray
1/4 cup pecans, chopped

Steps:

Preheat oven to 350°F.
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 9 x 5-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.

*** Explore more Pumpkin Cranberry Bread Loaf Recipes »

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