Cranberry Pumpkin Bread (Sugar Free - Splenda) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Made this for Thanksgiving when I had more pumpkin and cranberries than I needed. The walnut topping is optional but also one of my favorite parts. Ingredients:
2 cups canned pumpkin |
1 cup skim milk |
3/4 cup splenda granular, sugar substitute |
2 eggs |
2 cups flour |
1 tablespoon cinnamon |
2 teaspoons pumpkin pie spice |
1 teaspoon ground ginger |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
2 cups fresh cranberries, rinsed |
1/2 cup walnuts, chopped |
1/2 cup rolled oats |
1 tablespoon margarine |
1 teaspoon cinnamon |
1 tablespoon splenda granular, sugar substitute |
Directions:
1. Preheat oven to 350 degrees.
2. In a bowl stir together wet ingredients, combining the pumpkin, milk, splenda, and eggs.
3. In a separate bowl stir together dry ingredients, combining the flour, cinnamon, pumpkin pie spice, ginger, baking soda, baking powder, and salt.
4. Add the dry ingredients and cranberries to the wet mixture, stirring only until just combined. Be careful not to over mix the batter.
5. Pour batter into a greased loaf pan. Combine topping ingredients and sprinkle over the top of the pan. Pressing the topping down slightly will help it adhere to the bread.
6. Bake approximately 60 minutes or until a toothpick can be inserted and come out clean.
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