INGREDIENTS

INSTRUCTIONS

1995    
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  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 174
Calories From Fat: 43
Total Fat: 4.9g
Cholesterol: 0mg
Sodium: 148mg
Potassium: 88.5mg
Carbohydrates: 30.4g
Fiber: 1.5g
Sugar: 16.4g
Protein: 2.7g