3 Reviews

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.

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EnjoyGoodFood April 21, 2013

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]

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Sydney Mike April 20, 2008

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.

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Lisa B. November 14, 2013
Cranberry Pumpkin Quick Bread With Splenda