Easy Low Fat Pumpkin-cranberry loaf Recipe

Yield:

16 Servings

Ingredients:

2	c	wheat flour, flour; All-purpose
2/3	c	sugars, brown brown sugar; Firmly packed dark brown
1/2	c	sugars sugar
2	ts	baking powder
1/4	c	water
1/4	c	oil, vegetable vegetable oil
1 1/2	ts	vanilla extract
3		egg white; lightly beaten
3/4	c	cranberries; coarsely chopped
1/4	ts	salt
1 3/4	ts	pumpkin pie spice
1	c	pumpkin; Canned
1/4	c	pecans; Chopped
		oil, vegetable vegetable oil cooking spray

Preparation for Low Fat and Healthy Pumpkin-cranberry loaf Recipe:

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).

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