Enjoy this autumn treat year-around by using canned pumpkin. You can double the recipe to make use of a full 16-ounce can. If you wish, you can substitute raisins for the cranberries. 

1 cups whole-wheat pastry flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

teaspoon baking powder

teaspoon ground cloves

teaspoon ground nutmeg

teaspoon dried cranberries 

1 cup unsweetened canned pumpkin

cup honey

1 egg, 2 egg whites or cup fat-free egg substitute

2 tablespoons unsweetened applesauce

1 tablespoon melted unsalted butter or canola oil

1 tablespoon vanilla

  Preheat the oven to 350 degrees. Lightly coat an 8" x 4" loaf pan with no-stick spray. In a large bowl, mix the flour, cinnamon, baking soda, baking powder, cloves and nutmeg. Toss in the cranberries. In a medium bowl, combine the pumpkin, honey, egg, egg whites or egg substitute, applesauce, butter or oil and vanilla.

  Stir into the flour mixture and mix just enough to incorporate the ingredients. Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted into the center comes out moist but not wet. Cool the bread slightly in the pan, then remove and cool on a rack.  Preparation time: 15 minutes.  Baking time: 1 hour.