1 29-ounce can pure pumpkin (about 1-3/4 cups)
1-1/4 cups sugar
3 egg substitutes
1/2 cup vegetable oil
1-1/2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1-1/2 teaspoons nutmeg
2-1/4 cups flour
1/2 cup coarsely chopped walnuts
2 cups fresh cranberries
Preheat oven to 325 degrees. Spray six baby loaf pans (about 6 inches long) with cooking spray. In a large bowl, use a whisk to combine pumpkin, sugar, eggs, and vegetable oil. Add dry ingredients, stirring until everything is combined. Stir in nuts and cranberries. Bake at 325 degrees for 45 minutes or until a knife inserted comes out clean.
This is a very moist quick bread. Cool in pans for 10 minutes. Remove to rack and let cool completely before wrapping.
Each serving contains about 165 calories, 2 g protein, 6 g fat, 27 mg cholesterol, 24 g carbohydrates, 2 g fiber, and 130 mg sodium.
© 2014 Main Line Health