Low Fat Pumpkin Cranberry Bread

One of my favorite twists to pumpkin and banana bread is adding a little bit of a twist with cranberries. I decided to try out a new recipe that uses applesauce in place of oil and butter.

Ingredients

• 1 cup (250ml) egg whites
• 1 1/2 cups (345g) canned pumpkin
• 1/2 cup (130g) unsweetened applesauce
• 1/2 cup (100g) brown sugar, packed
• 3/4 cup (175ml) agave nectar (light)
• 1 cup (130g) all purpose flour
• 1 cup (130g) whole wheat pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 1/2 cups (150g) fresh cranberries
• 1/3 cup (40g) chopped walnuts
• 1 teaspoon sugar

Instructions

1. Preheat oven to 350°F. Spray a 9" x 6" loaf pan with non-stick cooking spray. Set aside.
2. In a medium mixing bowl, whisk together the egg whites, pumpkin, applesauce, brown sugar and agave. In a large mixing bowl, combine the flour, pastry flour, baking soda, baking powder, salt and pumpkin pie spice.
3. Pour the liquid mixture into the dry mixture and mix well. Fold in 1 cup of the cranberries. Pour into the prepared loaf pan. Sprinkle with walnuts, remaining 1/2 cup cranberries and 1 teaspoon sugar. Bake for 45 minutes to an hour or until a toothpick inserted into the center comes out clean.
4. Let cool, slice and serve. Store in refrigerator.