Light Cranberry-Pumpkin-Pecan Bread

By longhornfans

Ingredients

• 1 cup liquid egg substitute
• 3 cups sugar, divided
• 1 can (15 oz.) pumpkin
• 1/2 cup canola (or vegetable oil)
• 1 1/2 cups unsweetened applesauce
• 12 oz. bag fresh cranberries
• 4 cups flour
• 2 tsp. baking soda
• 1 tsp. baking powder
• dash salt
• 1 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg

Details

Servings 3

Preparation

Step 1

1. Preheat oven to 350 degrees. Coat three 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans with non-stick cooking spray and dust lightly with flour.
2. In large bowl, combine egg substitute and 2 1/2 cups of sugar. Beat on medium for several minutes until eggs are thick and lemon colored.
3. Beat in pumpkin, oil and applesauce until blended.
4. Chop cranberries and remaining 1/2 cup of sugar in blender or food processor. Stir cranberry mixture into pumpkin mixture.
5. Gradually add flour, baking soda, baking powder, salt, cinnamon and nutmeg, beating each addition only until no streaks of flour remain - do not beat vigorously.
6. Pour the batter evenly between three prepared pans.
7. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
8. Cool for 15 minutes, then remove from pan and cool completely.

Wrap in plastic - loaves can be refrigerated or frozen.