Cranberry Pumpkin Quick Bread With Splenda Recipes

CRANBERRY PUMPKIN BREAD (SUGAR FREE - SPLENDA)

Steps:

• 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.

CRANBERRY PUMPKIN BREAD

Steps:

• In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts., Spoon into two greased 9x5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

PUMPKIN-CRANBERRY QUICK BREAD

Steps:

• Set oven to 350 degrees F.
• Grease and flour two 9 x 5-inch loaf pans.
• In a large bowl combine flour with pumpkin pie spice, baking soda and salt.
• In another bowl combine sugar, pumpkin puree, eggs, vanilla, oil and orange juice or apple juice; beat using an electric mixer on medium speed until well combined.
• Add the pumpkin mixture to the flour mixer and stir with a wooden spoon until JUST moistened (do not beat).
• Gently fold in the cranberries.
• Spoon/divide the batter between the pans.
• Bake for 60-65 minutes or until the loaves test done.
• Cool in pan for 10-12 minutes then remove to a wire racks to cool completely.