RECIPE: Pumpkin Cranberry Bread

We finally have some nice fall weather in Michigan, so I'm revisiting some of my favorite fall recipes. What could taste more fall-like than pumpkin, cranberries, and walnuts? I know I'm probably the only person on this planet who still eats carbs, but here is the recipe, just in case! ;)

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Pumpkin Cranberry Bread

1 (15 oz.) can of pumpkin
1-1/3 cups of sugar
1/3 cup of canola oil
1/3 cup of unsweetened applesauce
2 tsp. vanilla extract
1/2 cup egg whites
2 whole eggs, beaten
3 cups of flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking powder
4 oz. walnuts, chopped
1/2 cup of dried cranberries

Preheat the oven to 350 F. Grease two loaf pans with oil or cooking spray.

In a large bowl, combine the pumpkin, sugar, oil, applesauce, vanilla, egg whites, and eggs and stir until smooth. Add the dry ingredients (except nuts and cranberries) and stir just until combined. Fold in the nuts and cranberries.

Divide the batter into two loaf pans. Bake at 350 F for about 1 hour, until toothpick inserted in center comes out clean.  Each pan makes about 12 slices. Happy fall!