Preheat oven to 350 degrees. Grease and flour five 5x3-inch mini disposable or metal loaf pans; set aside.
Servings and Ingredients
|2 c. Hy-Vee granulated sugar|
|4 Hy-Vee large eggs|
|1 (15-oz.) can Hy-Vee pumpkin|
|½ c. Hy-Vee vegetable oil|
|½ c. Hy-Vee unsweetened applesauce|
|½ c. light orange juice|
|1 ½ c. Hy-Vee all-purpose flour|
|1 ½ c. Hy-Vee whole wheat flour|
|1 tbsp. plus 2 tsp. pumpkin pie spice|
|2 tsp. Hy-Vee baking soda|
|1 tsp. Hy-Vee salt|
|1 c. Hy-Vee dried cranberries|
Things To Grab
- Five 5x3-inch mini disposable or metal loaf pans
- Electric mixer
- Medium bowl
- Wooden toothpick
- Wire cooling rack
With an electric mixer, beat together sugar and eggs until creamy. Slowly beat in pumpkin, vegetable oil, apple sauce, and orange juice until well combined.
In a medium bowl, whisk together all-purpose and whole wheat flours, pumpkin pie spice, baking soda, and salt. Beat in as much of the flour mixture into the egg mixture as you can; fold in remaining flour mixture with a spatula. Fold in cranberries. Divide batter between prepared loaf pans.
Bake 50 to 55 minutes or until a toothpick inserted near center comes out clean. Cool completely on a wire cooling rack.
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 20mg
- Sodium: 125mg
- Total Carbohydrates: 20g
- Protein: 2g