Zucchini-Pumpkin-Cranberry Bread! = LOVE;)

Ingredients

• 3  cups all-purpose flour
  
  
• 2 teaspoons ground cinnamon
  
  
• 1/2 teaspoon ground nutmeg
  
  
• 1/4 teaspoon ground cloves
  
  
• 1/2 teaspoon salt
  
  
• 2 teaspoons baking powder
  
  
• 1 teaspoon baking soda
  
  
• 3 large eggs
  
  
• 1 cup canned solid-pack pumpkin
  
  
• 1 cup packed brown sugar or 1/2 cup honey
  
  
• 1/2 cup (1 stick) trans-free margarine, softened
  
  
• 1 tablespoon vanilla extract
  
  
• 2 cups shredded zucchini
  
  
• ½ Cup dried cranberries
  
  
• 1/2 cups finely chopped pecans or walnuts
  
  Directions
  
  1. Preheat the oven to 350°F. Coat a 9" x 5" loaf pan with cooking spray.
  2. In a large bowl, combine the flours, cinnamon, nutmeg, cloves, salt, baking powder, and baking soda.
  3. In a medium bowl, whisk together the eggs, pumpkin, brown sugar, margarine, and vanilla until
  light and fluffy. Stir in the zucchini & cranberries. Stir into the flour mixture just until blended. Fold in the pecans.
  4. Pour into the prepared pan. Bake for 55-60 minutes or until a toothpick inserted in
  the center comes out clean. Cool on a rack for 10 minutes. Remove from the pan and cool completely.
  
   
  
  

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