| 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 |
cn |
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 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 5 1/2 |
ts |
Salt |
| 5 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
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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