Autumn Pumpkin Spice Loaf Yield: one loaf (~12 slices) ** remember portion control!
1 ¾ cups whole-wheat flour
½ cup sugar or light colored Agave nectar
2 tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. allspice
1 cup pumpkin
½ cup canola oil
2 eggs or ½ cup egg substitute
1 ½ cups fresh or frozen cranberries (thaw before chopping)
1 tsp grated orange rind
1. Preheat oven to 350°F.
2. Grease and flour an 8 ½ x 4 ½ x 2 ½ - inch loaf pan.
3. Combine dry ingredients in a medium mixing bowl. Combine remaining ingredients, except cranberries, in a separate mixing bowl. Add to dry ingredients, stirring just until dry ingredients are moist. Stir in cranberries and grated orange rind.
4. Spread evenly in a loaf pan and bake 1 ½ hours or until a toothpick inserted into the center of the bread comes out clean.
6. Remove from pan and cool completely on a wire rack.