Pumpkin Zucchini Bread w/ Cranberries

Name: Pumpkin Zucchini Bread w/ Cranberries Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 25
Ingredients: 2.5 C AP Flour; 3/4 C Wheat Flour; 3/4 tsp Baking Powder; 1 tsp Salt; 1/2 tsp Cinnamon; 1/2 tsp Ginger; 1/2 tsp Pumpkin Pie Spice; 1 tsp Baking Soda; 1 Egg whole; 3 Egg whites; 1 C white Sugar; 2/3 C Brown Sugar; 1 C Vegetable Oil; 1/2 C Sour Cream or Low-fat yogurt; 1.25 C grated Zucchini; 1 C Pumpkin Puree; 1 C Chopped Macadamia and Walnuts (1/2 C each); 1 C Dried Cranberries; 1/2 tsp Orange Zest (optional not added in original recipe)

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 25

Ingredients

2.5 C AP Flour3/4 C Wheat Flour3/4 tsp Baking Powder1 tsp Salt1/2 tsp Cinnamon1/2 tsp Ginger1/2 tsp Pumpkin Pie Spice1 tsp Baking Soda1 Egg, whole3 Egg whites1 C white Sugar2/3 C Brown Sugar1 C Vegetable Oil1/2 C Sour Cream or Low-fat yogurt1.25 C grated Zucchini1 C Pumpkin Puree1 C Chopped Macadamia and Walnuts (1/2 C each)1 C Dried Cranberries1/2 tsp Orange Zest (optional, not added in original recipe)

Directions

Serving Size:�Makes 2.5 loaves or 48 mini cupcakes or six mini loaves.

Servings Per Recipe: 25

Nutritional Info Amount Per Serving

Calories: 246.0
Total Fat: 13.1 g
Cholesterol: 7.4 mg
Sodium: 156.2 mg
Total Carbs: 33.4 g
Dietary Fiber: 1.8 g
Protein: 3.2 g

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