Cranberry Pumpkin Bread (Sugar Free - Splenda)

"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."
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Ready In:
1hr 15mins
1 loaf




  • Preheat oven to 350 degrees.
  • In a bowl stir together wet ingredients, combining the pumpkin, milk, splenda, and eggs.
  • In a separate bowl stir together dry ingredients, combining the flour, cinnamon, pumpkin pie spice, ginger, baking soda, baking powder, and salt.
  • Add the dry ingredients and cranberries to the wet mixture, stirring only until just combined. Be careful not to over mix the batter.
  • 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.
  • Bake approximately 60 minutes or until a toothpick can be inserted and come out clean.

Questions & Replies

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  1. I made this recipe twice in a row. It refused to rise and was a blob of hot batter both matter how long I let it bake.
  2. I think it is missing something...very spongy, too moist.was there suppose to be some oil in this recipe?
  3. 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.
  4. 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!
  5. 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! ^_^


I love cooking and I especially love trying to find ways to make healthy, well rounded dishes that make me and my husband happy while on a budget. We have a dream to one day open up a luncheonette and gourmet deli in a small coastal town. <img src=""> <img src="">
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