Pumpkin Cranberry Loaf

• 2 c. flour
• 2/3 c. birmly packed dark brown sugar
• 1/2 c. sugar
• 2 tsp baking powder
• 1/4 tsp. salt
• 1 3/4 tsp pumpkin pie spice
• 1 c. canned pumpkin
• 1/4 c. water
• 1/4 c. oil
• 1 1/2 tsp vanilla extract
• 3 egg whites, lightly beaten
• 3/4 c. coarsely chopped cranberries
• Vegetable cooking spray
• 1/4 c. chopped pecans

1. Combine the first 6 ingredients in large bowl, make a well in center of mixture. kCombine pumpkin, water, oil, vanilla, and egg whites; add to dry ingredients, stirring just until dry ingredients are moistened. Fold in cranberries.
2. Pour batter into a 9x5" loaf pan coated with cooking spray; sprinkle pecans over batter. Bake at 350 for 1 hour and 5 min. or until a wooden pick inserted in center comes out clean. Let cool in pan 10 min. 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, water, oil, vanilla, egg whites, cranberries, vegetable cooking spray, pecans

Taken from www.epicurious.com/recipes/member/views/pumpkin-cranberry-loaf-1214517 (may not work)