Autumn Cranberry Pumpkin Bread

Ingredients

3 ½ Cup(s) All-Purpose Flour
1 Cup(s) Brown Sugar
2 Teaspoon(s) Baking Soda
1 Teaspoon(s) Baking Powder
¾ Teaspoon(s) Salt
1 Teaspoon(s) Ground Cinnamon
½ Teaspoon(s) Ground Cloves
1 Cup(s) Egg Substitute
1 Can(s) Cranberry Sauce (16 ounce)
1 Can(s) Pumpkin Puree (16 ounce)
⅓ Cup(s) Vegetable Oil
1 Tablespoon(s) Orange Zest
2 Tablespoon(s) Chopped Walnuts

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How to make Autumn Cranberry Pumpkin Bread

• 01
  Preheat your oven to 350 degrees F (175 degrees C) and spray two 8x4 inch Loaf Pans with non-stick cooking spray.
• 02
  In a large Bowl, mix together the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves.
• 03
  In a separate Bowl, mix together the egg substitute, cranberry sauce, pureed pumpkin, vegetable oil and Grated orange zest.
• 04
  Stir this mixture into the flour mixture until just moistened, then pour the batter into the prepared pans. Sprinkle the top of each loaf with Chopped nuts and bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
• 05
  Let cool for 10 minutes before removing from pans! (You can make it even lower in fat by substituting ⅓ Cup applesauce for the ⅓ Cup vegetable oil)!