Name: Pumpkin-Cranberry Loaf
Ingredients: 2 c All-purpose flour; 2/3 c Firmly packed dark brown sugar; 1/2 c Sugar; 2 ts Baking powder; 1/4 ts Salt; 1 3/4 ts Pumpkin pie spice; 1 c Canned pumpkin; 1/4 c Water; 1/4 c Vegetable oil; 1 1/2 ts Vanilla extract; 3 Egg whites, lightly beaten; 3/4 c Coarsely chopped cranberries; Vegetable cooking spray; 1/4 c Chopped pecans

Your conscience as a Christian is that tool in connection with the Holy Spirit which makes moral value judgments on your actions. Respond to it, because your conscience will not only make the judgment, it’s not only the judge, your conscience is also the executioner. If you don't listen to your conscience, you'll suffer from your conscience. Your conscience will continue to accuse you, and you’ll have a guilty conscience and a guilty complex.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs		Polkadot, Lisa, Low-fat/cal, Bread:quick, Holidays	16	Servings

INGREDIENTS

2	c	All-purpose flour
2/3	c	Firmly packed dark brown sugar
1/2	c	Sugar
2	ts	Baking powder
1/4	ts	Salt
1 3/4	ts	Pumpkin pie spice
1	c	Canned pumpkin
1/4	c	Water
1/4	c	Vegetable oil
1 1/2	ts	Vanilla extract
3		Egg whites, lightly beaten
3/4	c	Coarsely chopped cranberries
		Vegetable cooking spray
1/4	c	Chopped pecans

INSTRUCTIONS

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 9x5-inch loaf pan coated with cooking spray; sprinkle
pecans over batter.  Bake at 350 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. Yield: 16
servings (serving size: 1 slice).
CALORIES 160 (28% from fat); PROTEIN 2.6g; FAT 4.9g (sat 0.8g, mono 1.8g,
poly 2g); CARB 26.6g; FIBER 1.3g; CHOL 0mg; IRON 1.2mg; SODIUM 50mg; CALC
48mg
Source:  "Tasty Gifts - The Leaven Spoonful," Cooking Light, Nov/Dec 1995
I made a bread today that takes advantage of two big Thanksgiving foods -
Pumpkin and Cranberries.  I'm planning on taking it to my uncle's house
tomorrow.  It smells pretty good.
I also made a banana variation for Neil's parents, since his dad doesn't
like pumpkin.  Substitute 3 ripe bananas for the canned pumpkin and
cranberries, and substitute 1 ts nutmeg for the pumpkin pie spice. It, too,
smells pretty good.
* From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers!
Posted by LISA on 11-22-95
Posted to MC-Recipe Digest V1 #710 by Lisa Clarke <lisa@gaf.com> on Aug 1,
97

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