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Sensibly Delicious Pumpkin Cranberry Bread

Sensibly Delicious Pumpkin Cranberry BreadThis reduced-sugar pumpkin bread make a great treat for breakfast, lunch or any time for those on restricted diets.

Recipe Ingredients:

3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cups SPLENDA® Sugar Blend for Baking
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened dried, fresh or frozen cranberries

Cooking Directions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9 x 5-inch loaf pans.
  2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine SPLENDA® Sugar Blend for Baking, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
  3. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Makes 2 loaves or 20 servings (10 servings per loaf).

*Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground nutmeg and ground cloves for pumpkin pie spice.

Baking Tips:

  • For Three 8x4x2-inch Loaf Pans: Prepare as above. Bake for 55 to 60 minutes.
  • For Five or Six 5 x 3-inch Mini-Loaf Pans: Prepare as above. Bake for 50 to 55 minutes.

Tip: Wrap bread in plastic food wrap or aluminum foil. Refrigerate up to 3 days or freeze up to 3 months.

Nutritional Information Per Serving (1/10 of 1 loaf): Calories: 250 Calories from Fat: 70 Total Fat: 8 g Saturated Fat: 1.5 g Cholesterol: 40 mg Sodium: 410 mg Carbohydrates: 34 g Dietary Fiber: 2 g Sugars: 18 g Protein: 4 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.