Name: Low-Fat Cranberry-Pumpkin Bread
Ingredients: 3 1/2 c All-purpose flour; 1 c Brown sugar; packed; 2 ts Baking soda; 1 ts Baking powder; 3/4 ts Salt; 1 ts Ground cinnamon; 1/2 ts Cloves; 1 c Egg substitute; 16 oz Cranberry sauce; whole berry; 15 oz Pumpkin; canned; 1/3 c Applesauce; 1 tb Orange peel; finely grated; 2 tb Chopped nuts

We have experienced substantial joys in professional ministry, but nothing is quite so fulfilling as the personal joy of seeing family friends come to faith… The family is at the very heart of authentic ministry and evangelism. As ministry professionals, we hold the firm conviction that family is ministry and that the most effective spread of the gospel occurs through family. We are also convinced that we were never more effective in evangelism than when we had children at home (Kent and Barbara Hughes).

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Breads, Quick	32	Servings

INGREDIENTS

3 1/2	c	All-purpose flour
1	c	Brown sugar; packed
2	ts	Baking soda
1	ts	Baking powder
3/4	ts	Salt
1	ts	Ground cinnamon
1/2	ts	Cloves
1	c	Egg substitute
16	oz	Cranberry sauce; whole berry
15	oz	Pumpkin; canned
1/3	c	Applesauce
1	tb	Orange peel; finely grated
2	tb	Chopped nuts

INSTRUCTIONS

Heat oven to 350 degrees. Spray 2 loaf pans, 8.5 x 4.5 x 2.5 with nonstick
cooking spray. Mix flour, brown sugar, baking soda, baking powder, salt,
cinnamon and cloves in large bowl. Mix remaining ingredients except nuts
until well blended; stir into flour mixture just until moistened. Pour into
pans. Sprinkle with nuts.
Bake 55 to 60 minutes or until toothpick inserted in center comes out
clean. Cool 10 minutes; remove from pans. 2 loaves.
Recipe by: General Mills Sunday supplement advertisement, 11/10/96
Posted to MC-Recipe Digest V1 #961 by Kathleen <schuller@ix.netcom.com> on
Dec 21, 1997

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