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In a small bowl, combine cheeses. Stir in the cranberries, vegetables and pepper sauce.
Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until firm.
Roll cheese ball in pecans. Serve with crackers. Yield: 2 cups.
Nutritional Facts: ¼ cup (calculated without crackers) equals 274 calories, 22 g fat (10 g saturated fat), 44 mg cholesterol, 277 mg sodium, 16 g carbohydrate, 2 g fiber, 6 g protein.
Originally published in Country Woman Magazine Dec./Jan. 2010
Preheat oven to 350°F. Sift together flour, baking powder, baking soda, ground cinnamon, salt and ground nutmeg. In a large mixing bowl, combine pumpkin, sugar, milk and eggs. Mix well.
Add dry ingredients, oil and nuts mixing until just moistened. Batter will be slightly lumpy. Do not over mix.
Spoon batter into 9 x 5 inch loaf pan or two 7½ x 3¾ inch loaf pans, sprayed with non-stick oil. Bake (in the middle of the oven) large loaf for 65 minutes or two mini loaves for 50 minutes or until a wooden pick inserted in the center comes out clean.
Cool 10 minutes in the pan. Use a knife to loosen bread from the sides of the pan, invert and cool on a cooling rack or plate. Slice and serve.
Nutrition Facts per slice: 150 calories, 5g total fat, 25mg cholesterol, 150mg sodium, 22g carbohydrate, 1g dietary, fiber 3g protein