Title: Pumpkin-Cranberry Loaf
Categories: Polkadot Lowfat Bread Holiday
Yield: 16 Servings

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

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

Source: "Tasty Gifts - The Leaven Spoonful," Cooking Light, Nov/Dec 1995

I made a bread today that takes advantage of two big Thanksgiving foods - Pumpkin and Cranberries. I'm planning on taking it to my uncle's house tomorrow. It smells pretty good.

I also made a banana variation for Neil's parents, since his dad doesn't like pumpkin. Substitute 3 ripe bananas for the canned pumpkin and cranberries, and substitute 1 ts nutmeg for the pumpkin pie spice. It, too, smells pretty good.

* From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers! Posted by LISA on 11-22-95 By fatfree-request@fatfree.com on Jun 16, 1997

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