Cranberry Walnut Pumpkin Bread -1 ½ Lb. Loaf

About 24 1 oz. servings

nonstick cooking spray 3 tablespoons vegetable oil ¾ cup canned pumpkin 2 large eggs, room temperature ¾ cup light brown sugar, firmly packed 1⅔ cups unbleached, all-purpose flour ¾ teaspoon ground cinnamon ¼ teaspoon ground allspice ¼ teaspoon freshly ground nutmeg ¾ teaspoon salt ¾ teaspoon baking powder ⅓ cup walnuts ⅓ cup dried cranberries

Nutritional information per serving (1 ounce): Calories 109 (33% from fat) • carb. 14g • pro. 2g • fat 4g • sat. fat 1g • chol. 27mg • sod. 96mg • calc. 17mg • fiber 1g

Coat the inside of the bread pan fitted with the kneading paddle with nonstick cooking spray. Place all ingredients, in order listed, in the bread pan and secure the pan in the Cuisinart® Automatic Bread Maker. Press menu button to select the Cake/Quick Bread program. Press Start/Stop to mix and bake. While the batter is mixing, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is complete, remove from bread pan and place on wire rack to cool completely for best slicing results.