3 1/2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup egg substitute
1 (16 ounce) can whole cranberry sauce
1 (15 ounce) can pumpkin puree
1/3 cup vegetable oil
1 tablespoon orange zest
2 tablespoons chopped walnuts
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray two 8x4 inch loaf pans with non-stick cooking spray.
2. Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well. Set aside.
3. Mix the egg substitute, cranberry sauce, pureed pumpkin, vegetable oil and grated orange zest together. Add this mixture to the flour mixture and stir until just moistened. Pour batter into the prepared pans. Sprinkle the top of each loaf with the chopped nuts.
4. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaves cool for 10 minutes then remove from pans. Can be made even lower in fat by substituting 1/3 cup applesauce for the 1/3 cup vegetable oil.
Pumpkin Butter
1 (29 ounce) can canned pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Directions:
1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
Transfer to sterile containers and chill in the refrigerator until serving.
