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Cranberry Pumpkin Bread
A special treat for the holiday season.
79 ml1/3 c. applesauce
15 ml1 T. Ener-G egg replacer in 1/4 c. warm water*
240 ml1 c. sugar
2 ml1/2 tsp. vanilla
1 & 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
1 & 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 egg replacer and water and let stand a few moments to thicken, then combine with applesauce, sugar and vanilla. Combine dry ingredients in another bowl and add to applesauce mixture, blending just until smooth. Mix in pumpkin, 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.
* An alternate egg replacer would be 1/4 c. ground flaxseed mixed in 3/8 c. water (this amount replaces 2 eggs).----oops, I tried this and it was too wet. Better limit the water to 1/4 c. and cut the flaxseed meal back to 3 T. (Eve, 11/ 16/09)