Cranberry Pumpkin Bread

Ingredients

• 3-1/2 cups all-purpose flour
• 1- 1/2 cups packed brown sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• 1 cup egg substitute (or 2 eggs)
• 1 (16 ounce) can whole cranberry sauce
• 1 (15 ounce) can pumpkin puree
• 1/3 cup vegetable oil
• 1 tablespoon orange zest (optional)
• 2 tablespoons walnuts (I use 1/4-1/2 cup sometimes)

Instructions

1. Preheat oven to 350 degrees. Spray two 8-1/2 by 4-1/2 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.
3. Mix the egg substitute, cranberry sauce, pureed pumpkin, vegetable oil , nuts and grated orange zest together. Add this mixture to the flour mixture and stir until just moistened. Pour batter into the prepared pans.
4. Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let the loaves cool for 10 minutes then remove from the pans. Can be made even lower in fat by substituting 1/3 cup applesauce for the 1/3 cup vegetable oil.