Delicious & Moist Pumpkin Bread or Muffins with Dried Cranberries

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1/3 cup canola oil

1 cup canned pumpkin

3 eggs or three fourth cup egg substitute

( I used two eggs in 3 tablespoons of Trader Joe’s nothing but egg whites) egg substitute.

2 1/3 cups Heart-Healthy Bisquick

1 1/4 cup granulated sugar

2 teaspoons ground cinnamon

One teaspoon Watkin’s pure vanilla

Two handfuls of dried cranberries by Ocean Spray. They’re almost as sweet as cherries and they have no evidence whatsoever.

1. Heat oven to 350 degrees at least 20 minutes before you’re going to bake.

2. Put some paper muffin liners in some muffin pans. Mine made 14 muffins.

*You can Grease 2 loaf pans- 8 and half by 4 and a half by two and a half inches, and you can bake the 2 loaves of bread about 40 to 60 minutes, checking to see how they’re doing putting a toothpick in to see if they’re done at 40 minutes.

I baked my cupcakes for 20 minutes, checking to see how they were doing at the 15 minute mark.

20 minutes is about right, but you can tell what they look like by touching the top of them.

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