Pumpkin-Cranberry Loaf

Yield: 16 servings (serving size: 1 slice)

Ingredients

• 2  cups  all-purpose flour
• 2/3  cup  firmly packed dark brown sugar
• 1/2  cup  sugar
• 2  teaspoons  baking powder
• 1/4  teaspoon  salt
• 1 3/4  teaspoons  pumpkin pie spice
• 1  cup  canned pumpkin
• 1/4  cup  water
• 1/4  cup  vegetable oil
• 1 1/2  teaspoons  vanilla extract
• 3  egg whites, lightly beaten
• 3/4  cup  coarsely chopped cranberries
• Vegetable cooking spray
• 1/4  cup  chopped pecans

Preparation

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 9 x 5-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.

Nutritional Information

Calories:

160 (28% from fat)

Fat:

4.9g (sat 0.8g,mono 1.8g,poly 2g)

Protein:

2.6g

Carbohydrate:

26.6g

Fiber:

1.3g

Cholesterol:

0.0mg

Iron:

1.2mg

Sodium:

50mg

Calcium:

48mg