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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Hard
Cuisine: American
     Serving Size: 32 - Change
Nutritional Facts
Servings Per Recipe: 32
Amount Per Serving
Calories 111
% Daily Value**
Total Fat 1g
1%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 194mg
8%
Total Carbohydrate 24g
8%
Dietary Fiber 1g
3%
Sugars 13g
Protein 3g
Vitamin A  11%Vitamin C  2%
Calcium  2%Iron  5%
Potassium  3%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Low-Fat Cranberry-Pumpkin Bread

Recipe Tags: Bread Recipes

Date Added: June 11, 2009

Ingredients:

3 1/2 Cups All-Purpose Flour
1 Teaspoon Ground Cinnamon
3/4 Teaspoon Salt to taste
1 Cup Egg Substitute
1 Teaspoon Baking Powder
2 Teaspoons Baking Soda
1/3 Cup Applesauce
2 Tablespoons Mixed Nuts Choppped
1 Cup Brown Sugar packed
1/2 Teaspoon Cloves
15 Ounces Pumpkin canned
16 Ounces Cranberry Sauce whole berry
1 Tablespoon Orange peel finely grated
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Directions:

1. Heat oven to 350 degrees.

2. Spray 2 loaf pans, 8.5 x 4.5 x 2.5 with nonstick cooking spray.

3. Mix flour, brown sugar, baking soda, baking powder, salt, cinnamon and cloves in large bowl.

4. Mix remaining ingredients except nuts until well blended; stir into flour mixture just until moistened.

5. Pour into pans. Sprinkle with nuts. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.

6. Cool 10 minutes; remove from pans. 2 loaves.

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Dietary Notes:
This recipe is low-fat with 0.69g per serving, low-saturated fat with 0.13g per serving and low-cholesterol with 0.09mg per serving

This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Natural Sweeteners, Fructose Malabsorption, Oranges, Apple allergies.
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