TRUVIA ORANGE CRANBERRY PUMPKIN NUT BREAD
This is a lower sugar version of my Orange Cranberry Nut Bread recipe, using Truvia a Baking Blend w/ sugar but with 75% fewer calories per serving than sugar. I made 2 (10 cup) Bundt pans from this recipes. Because I wanted to share. Serve plain or add a glaze if desired. I got a bargain on fresh cranberries and decided to...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 1h35m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees F. This is what one of the Bundt pans that I used in the recipe looks like. It is called a Heritage Bundt Pan, and has a 10 cup capacity. I ordered it from Amazon. Of course the pan was not filled to the top with the batter, must allow some space for cake to rise.
- 2. This is the other pan used also a 10 cup capacity and I also ordered from Amazon. It is called a Kugelhopf. I always get great results when I use either pan. ALWAYS ALLOW ENOUGH SPACE FOR CAKE TO RISE IN PAN, WITHOUT SPILLING OVER. If you bake complete recipe in a larger Bundt pan must allow additional baking time.
- 3. Add dry ingredients to a medium bowl, flour, salt, baking powder, baking soda, pudding mix,& pumpkin spice & then stir to blend. Set aside till needed.
- 4. Beat the eggs sugar and oil till thick and frothy.
- 5. Then add in the canned Pumpkin and beat till blended. Plump the raisins in a small bowl by covering with water, and then microwave for 3 minutes, allow to cool and then drain.
- 6. Add raisins to cake batter, and stir to blend.
- 7. Next add the chopped Cranberries, blend into batter with a large spoon.
- 8. Now add the Black walnuts and blend together till mixed into batter.
- 9. Lastly add the orange juice, orange zest, both extracts, and mix together till througly blended.
- 10. Prepare both bundt pans by spraying with non stick cooking spray or bakers joy, and then evenly divide batter between the 2 pans. Place in preheated 350 degrees F. oven and bake for 1 hour to 1 hour 5 minutes or until toothpick comes out clean when inserted into center of cake.
- 11. Remove from oven and allow to cool for about 10 minutes then invert onto a cooling rack or platter. Serve plain with a cup of coffee, or add a glaze or frosting as desired.
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Brook Beka
[email protected]I love this bread! It's moist and flavorful, and the orange and cranberry add a nice touch of sweetness. The Truvia sweetener makes it a healthier option, which is a bonus. I'll definitely be making this again.
Daegan Mcdonald
[email protected]This bread is delicious! The pumpkin flavor is perfectly complemented by the orange and cranberry. The Truvia sweetener makes it a healthier option, but it doesn't sacrifice any flavor. I'll definitely be making this again.
Malam Husaini
[email protected]I'm not a huge fan of pumpkin bread, but this recipe is a winner. The orange and cranberry add a nice touch of flavor and the Truvia sweetener makes it a healthier option. I'll definitely be making this again.
Cherry Babael
[email protected]This bread is a bit time-consuming to make, but it's worth the effort. The flavor is amazing and it's perfect for a special occasion.
HUMAUN BHUIYAN
[email protected]Overall, this is a good pumpkin bread recipe. It's easy to make and the flavor is good. I would recommend it to others.
Cheemag Cheemag
[email protected]This bread was a bit too dense for my taste. I think I'll try using a different flour blend next time I make it.
Chaman Afroze
[email protected]I found this bread to be a bit dry. I think I'll add some extra pumpkin puree or applesauce next time I make it.
Michael Liam neylon
[email protected]This bread was a bit too sweet for my taste. I think I'll reduce the amount of Truvia next time I make it.
Atish Dhobi
[email protected]I'm always looking for new pumpkin bread recipes, and this one did not disappoint. The orange and cranberry add a nice burst of flavor, and the Truvia sweetener makes it a healthier option. I'll definitely be making this again.
Mahmuda Ahad
[email protected]This bread is a great way to use up leftover pumpkin puree. It's also a great make-ahead breakfast or snack. I like to slice it up and freeze it, then toast it in the toaster when I'm ready to eat it.
Thabo Seletisha
[email protected]I was skeptical about using Truvia in this recipe, but I was pleasantly surprised. The bread turned out moist and flavorful, and the Truvia didn't have any weird aftertaste. I'll definitely be using Truvia in more recipes in the future.
Ghazanfar Abbas
[email protected]This is the best pumpkin bread recipe I've ever tried! The orange and cranberry add a unique and delicious flavor, and the Truvia sweetener makes it a healthier option. I'll definitely be making this again and again.
Zaid Sajjad
[email protected]I've made this bread several times now and it's always a winner. It's a great way to use up leftover pumpkin puree, and it's so moist and flavorful. I love adding a dollop of whipped cream or a scoop of vanilla ice cream on top.
Sandile Kalvin
[email protected]This bread was easy to make and turned out perfectly! I used a gluten-free flour blend and it still came out moist and delicious. My family loved it!
Shanza Khalid
[email protected]I'm not usually a fan of pumpkin bread, but this recipe changed my mind. The Truvia sweetener gives it a subtle sweetness that doesn't overpower the other flavors. I also love the addition of orange and cranberry. This bread is perfect for fall.
Mia Carrizo
[email protected]This pumpkin bread was a hit at my holiday party! Everyone loved the moist texture and the sweet and tangy flavor. I'll definitely be making this again next year.
Tholakele Mamba
[email protected]I've been looking for a healthy and delicious pumpkin bread recipe, and this one fits the bill perfectly! The orange and cranberry flavors add a nice twist to the classic pumpkin bread, and the nuts give it a satisfying crunch. I'll definitely be mak