Side Pannel
Pumpkin-Cranberry Loaf
Ingredients List
- 2 c All-purpose flour
- 2/3 c Firmly packed dark brown
- -sugar
- 1/2 c Sugar
- 2 ts Baking powder
- 1/4 ts Salt
- 1 3/4 ts Pumpkin pie spice
- 1 c Canned pumpkin
- 1/4 c Water
- 1/4 c Vegetable oil
- 1 1/2 ts Vanilla extract
- 3 Egg whites, lightly beaten
- 3/4 c Coarsely chopped
- -cranberries
- Vegetable cooking spray
- 1/4 c 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
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
Tweet