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Pumpkin Cranberry Bread Loaf

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“adapted from Cooking Light. Yummy Fall treat! I made these in mini loaf pans and baked for about 33 minutes. I got 8 perfect mini loaves. (Update: I froze some of these after baking. Then just thawed them out and they were GREAT even 2 months later!)”
READY IN:
1hr 10mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Combine the first 6 ingredients in a large bowl; make a well in center of mixture.
  3. Combine pumpkin, water, oil, vanilla, and egg whites; add to dry ingredients, stirring just until dry ingredients are moistened.
  4. Fold in cranberries.
  5. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle pecans over batter.
  6. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
  7. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack.

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