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Light Cranberry-pumpkin Bread

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CATEGORY CUISINE TAG YIELD
Eggs St. Louis Post2 36 Servings

INGREDIENTS

Nonstick cooking spray
8 oz Fat-free liquid egg
substitute 1 cup
3 c Granulated sugar, divided
1 Pumpkin -, 15 oz
1/2 c Canola oil
5 1/2 c Unsweetened applesauce
1 Bag Fresh cranberries -, 12
oz
4 c All-purpose flour
2 t Baking soda
1 t Baking powder
5 1/2 t Salt
5 1/2 t Ground cinnamon
1/2 t Ground nutmeg

INSTRUCTIONS

Preheat oven to 350 degrees. Coat three 8 1/2- by 4 1/2- by 2  1/2-inch
loaf pans with cooking spray; dust lightly with flour. Set  aside. In
the largest bowl of an electric mixer, combine egg  substitute and 2
1/2 cups sugar. Beat on medium to high speed for  several minutes,
until thick and lemon-colored. Beat in pumpkin, oil  and applesauce
until blended. In the container of a blender or food  processor, chop
cranberries with remaining 1/2 cup sugar. Stir  cranberries into the
pumpkin mixture. In a separate bowl, combine  flour, baking soda,
baking powder, salt, cinnamon and nutmeg. Stir to  mix. With the mixer
set on low speed, gradually beat flour mixture  into pumpkin mixture.
Beat only until no streaks of flour remain; do  not beat vigorously. If
necessary, stir in the last of the flour by  hand. Pour batter into
prepared pans. Bake for 45 to 55 minutes or  until a toothpick inserted
in the center comes out clean. Let cool on  wire racks for 15 minutes,
then remove from pans and let cool  completely. Wrap in plastic.
(Loaves can be refrigerated for up to  two weeks or frozen for up to
three months.) Yield: 3 loaves; 36  servings.  Recipe Source: St. Louis
Post-Dispatch - 11-16-1998 By Charlotte  Balcomb Lane  Formatted for
MasterCook by Susan Wolfe - swolfe1@prodigy.net  Converted by MM_Buster
v2.0l.

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