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LOCATION: Recipes >> Breads Quick >> Pumpkin Cranberry 02

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Pumpkin Cranberry Bread

1 c whole wheat flour
2/3 c oats
1 ts baking powder
1 ts baking soda
1 ts cinnamon
1/2 ts nutmeg
1/2 ts allspice
1/8 ts salt
1 c canned pumpkin
3/4 c brown sugar
1/2 c egg whites
3 tb oil
1 ts vanilla extract
3/4 c dried cranberries, raisins or chopped dates

Preheat oven to 350 F. Coat one 8" x 4-1/2" loaf pan for each 9
servings with vegetable oil spray. Or use 1 mini loaf pan per 3
servings, each 5-5/8" x 3-1/4". Cut a piece of wax paper to fit
the bottom of the pan and press it into place. Set aside.

In medium bowl, stir together flour, oats, baking powder, baking
soda, spices, and salt. Set aside.

In large bowl, mix pumpkin, sugar, egg whites, oil, and vanilla
until well blended. Gradually stir in dry ingredients until evenly
moistened; do not overmix. Fold in dried fruit. Spoon batter into
prepared pan(s). Bake on center oven rack 45-50 minutes, until
toothpick inserted in the center comes out clean.

Transfer pan to wire rack and let stand 10 minutes.

Run knife around loaf to loosen, then remove from pan and peel off
wax paper. Let stand on rack until thoroughly cooled.

Makes 9 slices per loaf, or 3 slices per mini-loaf.


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