CRANBERRY PUMPKIN QUICK BREAD WITH SPLENDA
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!
Provided by Healthy Debbie
Categories Quick Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 35o degrees. Lightly coat an 8 X4-inch loaf pan with canola oil spray and set it aside.
- 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.
- 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.
- Pour the batter into the prepared pan.
- 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.
Nutrition Facts : Calories 125.5, Fat 6.9, SaturatedFat 0.8, Cholesterol 35.2, Sodium 264.7, Carbohydrate 13.7, Fiber 2.8, Sugar 2.3, Protein 3.1
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Sandip Hero
[email protected]This bread is so good, I could eat it every day. It's the perfect fall comfort food.
Ainul Rana
[email protected]I've tried many pumpkin bread recipes, and this one is by far the best. It's the perfect balance of moist and fluffy.
Maddax Soles
[email protected]I made this bread for a potluck, and it was a huge hit. Everyone loved it!
Missam Abbas
[email protected]This bread is a great way to use up leftover pumpkin puree. It's also a healthier alternative to traditional pumpkin bread.
Md Joy (Soikat)
[email protected]I'm not a huge fan of pumpkin bread, but this recipe changed my mind. It's so moist and flavorful.
Ami Gutierrez
[email protected]This bread is perfect for a holiday brunch. It's festive and delicious.
Maniqua Black
[email protected]I used fresh cranberries instead of dried, and they added a tart flavor that I really liked.
aquino Geraldine
[email protected]I added some chopped walnuts to the batter, and it gave the bread a nice crunch. Yum!
Amit Sumit
[email protected]This was my first time making pumpkin bread, and it turned out great! Thanks for the easy-to-follow recipe.
MD.TANVIR AHMED
[email protected]I've made this bread several times now, and it's always a hit. I love that it's a healthier version of a classic recipe.
Keshab Bhattarai
[email protected]This bread is so moist and flavorful. I couldn't believe it was made with Splenda. It's the perfect healthy treat.
Lathitha Lathi
[email protected]5 stars! This is my new favorite fall recipe. It was a huge hit with my family and friends.
Mk Tv
[email protected]This recipe was easy to follow, and the bread turned out perfectly. I love the combination of cranberries and pumpkin. It's a great bread for breakfast or a snack.
Devina Magegwane
[email protected]I'm always looking for ways to use up leftover pumpkin puree, and this bread was the perfect solution. It was moist and flavorful, and the Splenda made it just sweet enough.
Anshu Mahato
[email protected]My kitchen smelled amazing while this was baking! It was the perfect fall treat.