This is my first recipe post ever. Eek! I don't have much talent in the kitchen, but I found this recipe, adapted it a bit and I liked it so much it became a staple once I "broke the cycle." It makes an extra tasty breakfast or snack with a cup of Teeccino or tea!
Low-Fat Pumpkin-Cranberry Bread
Ingredients: 3 1/2 cups flour 1 cup packed brown sugar 2 tsp baking soda 1 tsp baking powder 3/4 tsp salt 1 tsp cinnamon 1 cup egg substitute 1 can (16 oz) whole cranberry sauce 1 can (15 oz) pumpkin (I set aside a tsp as a treat for my cat! ) 1/3 cup vegetable oil (I use canola) 1/4 cup walnuts, chopped (optional)
Preheat oven to 350 degrees. Combine dry ingredients in large mixing bowl. Combine wet ingredients in separate bowl. Next add wet ingredients to dry; mix to just moistened. Stir in walnuts. Pour into two greased and floured loaf pans. Bake 50-60 minutes. Cool in pans on wire racks for 10 minutes. Remove from pans to wire racks and cool completely.