Bread - Pumpkin 'Canberries

By Kwasome

"An easy quick bread with plenty of zing, this pumpkin bread features nuts, orange zest and the tartness of whole berry cranberry sauce mixed in."

Ingredients

• 3 1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 3/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves 1 cup egg substitute
• 1 (16 ounce) can whole cranberry sauce
• 1 (15 ounce) can pumpkin puree
• 1/3 cup vegetable oil
• 1 Tbs orange zest
• 2 Tbs chopped walnuts

Preparation

Step 1

1 Preheat oven to 350 degrees F (175 degrees C). Spray two 8x4 inch loaf pans with non-stick cooking spray.
2 Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well. Set aside.
3 Mix the egg substitute, cranberry sauce, pureed pumpkin, vegetable oil and grated orange zest together. Add this mixture to the flour mixture and stir until just moistened. Pour batter into the prepared pans. Sprinkle the top of each loaf with the chopped nuts.
4 Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaves cool for 10 minutes then remove from pans.

*Can be made evenlower in fat by substituting 1/3 cup applesauce for the 1/3 cup vegetable oil.