Pumpkin Cranberry Bread Loaf

• 2 cups all-purpose flour
• 1/2 cup firmly packed dark brown sugar
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 3/4 teaspoons pumpkin pie spice
• 1 cup canned pumpkin or 1 cup fresh pumpkin puree
• 1/4 cup apple juice (or water)
• 1/4 cup vegetable oil
• 1 1/2 teaspoons vanilla extract
• 3 egg whites, lightly beaten
• 3/4 cup cranberries, coarsely chopped
• vegetable oil cooking spray
• 1/4 cup pecans, chopped

1. Preheat oven to 350u0b0F.
2. Combine the first 6 ingredients in a large bowl; make a well in center of mixture.
3. Combine pumpkin, water, oil, vanilla, and egg whites; add to dry ingredients, stirring just until dry ingredients are moistened.
4. Fold in cranberries.
5. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle pecans over batter.
6. Bake at 350u0b0 for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
7. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack.

flour, brown sugar, sugar, baking powder, salt, pumpkin pie spice, pumpkin, apple juice, vegetable oil, vanilla, egg whites, cranberries, vegetable oil cooking spray, pecans

Taken from www.food.com/recipe/pumpkin-cranberry-bread-loaf-264760 (may not work)