Cranberry Pumpkin Quick Bread With Splenda

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This is my favorite quick bread recipe! It comes from a new cookbook titled: The New American Plate Cookbook, American Institute for Cancer Research. This bread is not only easy to make but very good for you and tasty! My edits are to use more whole wheat flour instead of white flour and it also eliminates table sugar. I use Splenda sweetener to taste. Since Splenda has zero calories, this bread is lower in calories. ENJOY!

Ingredients Nutrition


  1. Preheat the oven to 35o degrees. Lightly coat an 8 X4-inch loaf pan with canola oil spray and set it aside.
  2. In a large bowl, combine the whole wheat flour, all-purpose flour, flaxseed, sugar, baking soda, and salt, and set aside. In a medium bowl, lightly beat the eggs. Whisk in the pumpkin, canola oil, applesaucew, apple juice, cinnamon, ginger, and nutmeg. Stir in the dried cranberries.
  3. Add the wet ingredients to the dry ingredients, mixing until all the dry ingredients are fully incorporated into the batter. Do not beat or overmix.
  4. Pour the batter into the prepared pan.
  5. Bake for 50 to 60 minutes, until a wooden toothpick inseted into the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove the bread from the pan and continue cooling on the rack.
Most Helpful

3 5

Following the recipe and cooking it 58 minutes, my loaf was soggy on the bottom even though the toothpick test showed it as being done. My oven temperature is accurate and is working properly. I did use 1/2 cup real sugar instead of Splenda. The taste was good, and I wanted a recipe using ground flax seed. I might give it another try using a bit more flour and a few more minutes in the oven.

4 5

Gotta admit it ~ I have a sweet tooth, so I was probably missing the sugar in this recipe! However, applesauce & juice did a lot to compensate for that, I think, & the whole wheat flour & flax seeds added a nice taste combo to this pumpkin bread! [Made & reviewed for one of my adoptees in this Spring's Pick-A-Chef]

I made the recipe as shown but substituted reduced sugar Craisins for the cranberries. I cook it for 45 minutes, then checked as my oven runs hot. Although my toothpick came out clean it was wet on the bottom when sliced. I popped it back into the oven for another 10 minutes. It was better, but still a bit soggy on the bottom as most of the Craisins fell to the bottom, not sure why. They were distributed well in the batter so I assume the batter was too moist and they fell down while cooking. I checked the original recipe from The New American Plate cookbook and it called for only 1/4 cup apple juice so I'm thinking it was a typo on Debbie's part. The taste was still very good. I'm thinking of trying it again, but using the amount of apple juice in the original recipe.