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Cranberry Pumpkin Bread
adapted by Eve from a recipe Terri found in a newspaper years ago
A special treat for the holiday season.
160 ml 2/3 c. applesauce
240 ml1 c. sugar
2 ml1/2 tsp. vanilla
390 ml1 & 2/3 c. flour
1 ml1/4 tsp. baking powder
5 ml1 tsp. baking soda
2 ml1/2 tsp. salt
5 ml1 tsp. cinnamon
2 ml1/2 tsp. nutmeg
1 ml1/4 tsp. ginger
1 ml1/4 tsp. cloves
240 ml1 c. mashed cooked pumpkin
350 ml1 & 1/2 c. cranberries, chopped
240 ml1 c. chopped nuts
Preheat oven to 350 degrees. Grease a 9x5x3" loaf pan or 3 small 5x3x2" loaf pans. Mix together applesauce, pumpkin, sugar and vanilla. Combine dry ingredients in another bowl and add to applesauce mixture, blending just until smooth. Mix in berries and nuts. Blend briefly. Bake 45-55 minutes (large loaf) or 35-40 minutes (3 small ones.) Remove from pan(s) and cool on a rack.
This recipe originally required Ener-G Egg Replacer. I found I can omit the egg replacer if I increase the applesauce to 2/3 cup, so I have just revised the recipe in that way. Dec. 22, 2014