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Vermont Pumpkin-Cranberry Loaf
recipe filedessert vermont pumpkin-cranberry loaf
Vermont Pumpkin-Cranberry Loaf
Servings: Eight
Serving size: 1 slice

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 Eggology fresh egg whites, lightly beaten
3/4 cup cranberries, coarsely chopped
vegetable cooking spray
1/4 cup chopped pecans

Vermont Pumpkin-Cranberry Loaf

Recipe By: Eggology

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 degrees 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.

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