Ingredients

• 1 29-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 teaspoons baking soda

• 2 teaspoons baking powder

• 2 teaspoons cinnamon

• 1-1/2 teaspoons 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 at 325°F 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)

Each serving contains about 165 calories, 2 g protein, 6 g fat, 27 mg cholesterol, 24 g carbohydrates, 2 g fiber, and 130 mg sodium.