Tasty Recipe: Pumpkin-Cranberry Gift Loaves

Sponsored by: Saint Peter's University Hospital A moist quick bread perfect for the holidays. Ingredients 1 (15-ounce) can pure pumpkin (about 1-3/4  cups) 1-1/4 cups sugar 3 eggs or 3/4 cup egg substitute 1/2 cup vegetable oil 1-1/2 tsp baking soda 2 tsp baking powder 2 tsp cinnamon 1-1/2 tsp nutmeg 2-1/4 cups flour 1/2 cup coarsely chopped walnuts 2 cups fresh cranberries Directions Preheat oven to 325°F. Spray 6 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 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. Serves 4 per loaf (total 24 servings) Each serving contains about 165 calories, 2 g protein, 7 g fat, 27 mg cholesterol, 24 g carbohydrates, 2 g fiber, and 130 mg sodium.