Cranberry Pumpkin Bread (Sugar Free - Splenda)

Submitted by MandAs

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 17
• Yields: 1 loaf
• Serves: 8

ingredients

• BREAD

• 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

• TOPPING (Optional)

• 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.

Reviews

[newtonsalazar]

I made this recipe twice in a row. It refused to rise and was a blob of hot batter both times...no matter how long I let it bake.

 

[933322]

I think it is missing something...very spongy, too moist.was there suppose to be some oil in this recipe?

 

[PennelopePennebaker]

I had a problem with it setting up. It rose OK, but it never gave a clean toothpick. I'm not enough of a baker to know what was wrong with the recipe.

 

[klkscanner]

I loved this. I didn't have fresh cranberries, so plumped some dried in hot water. I also didn't have quite enough pumpkin, so mashed banana to make up the difference. I made it in 2 small pans - very moist - delicious!

 

[frozen_rain]

Instead of loaves, I made this recipe into wonderful low-fat sugar-free muffins! I am always looking for healthier muffins for me, and these are fantastic! The only changes I made were to reduce the Splenda (I can't handle its sweetness too much), omit the topping, add slightly more of the spices to taste, add an extra 1/2 teaspoon baking soda, and scant 1/2 cup skim milk powder, as per the Splenda baking suggestions on the bag. (they suggest 1/2 tsp extra soda and 1/2 cup skim milk powder per 1 cup of splenda used). These turned out suprisingly fluffy and fairly moist! I didn't use paper liners because I find they stick too much with low-fat muffins, so I sprayed the pan instead. An absolute make again! Thanks! ^_^