Pumpkin Cranberry Bread

My two favorite fruits have to be cranberries and lemon, of course I like raspberries, blueberries, strawberries, who am I fooling — I love them all, but I especially love fresh cranberries and lemon. When I stumbled across this recipe I was looking for a pumpkin bread and when I saw this I knew it was perfect. This bread was delicious (it was gone in one morning!) and the combination of pumpkin and cranberry is a true Thanksgiving classic. I will be making this bread again and again.

Pumpkin Cranberry Bread
Ingredients
2  Cups  all-purpose flour
2/3  Cup  firmly packed dark brown sugar
1/2  Cup  sugar
 2  tsp baking powder
1/4  tsp salt
1 3/4  tsp pumpkin pie spice
1  Cup  canned pumpkin
1/4  Cup  water
1/4  Cup  vegetable oil
1 1/2  tsp vanilla extract
3  egg whites, lightly beaten
3/4  Cup  coarsely chopped cranberries
Vegetable cooking spray

Directions
Combine the flour, brown sugar, sugar, baking powder, salt, and pumpkin pie spice in a large bowl. Make a well in the center of the mixture. Combine pumpkin, water, oil, vanilla, and egg whites. Add the pumpkin mixture to the dry ingredients, stirring until just incorporated. Fold in cranberries.

Pour batter into a greased loaf pan. Bake at 350 degrees F for 1 hour, or until a toothpick inserted comes out clean. Cool completely on a wire rack.

Source: Cooking Light

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