Cranberry Pumpkin Quick Bread With Splenda Recipe

Name: Cranberry Pumpkin Quick Bread With Splenda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: canola oil cooking spray; 1/2 cup whole wheat flour; 1/2 cup unbleached all-purpose flour; 1/3 cup ground flax seeds; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs; 1 cup canned pumpkin; 1/4 cup canola oil; 1/2 cup unsweetened applesauce; 1/2 cup apple juice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1 cup dried cranberries; 1/2 cup Splenda granular, artificial sweetener

Servings: persons

canola oil cooking spray
1/2 cup whole wheat flour
1/2 cup unbleached all-purpose flour
1/3 cup ground flax seeds
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup canned pumpkin
1/4 cup canola oil
1/2 cup unsweetened applesauce
1/2 cup apple juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup dried cranberries
1/2 cup Splenda granular, artificial sweetener

1
Preheat the oven to 35o degrees. Lightly coat an 8 X4-inch loaf pan with canola oil spray and set it aside.
2
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.
3
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.
4
Pour the batter into the prepared pan.
5
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.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: canola oil cooking spray, 1/2 cup whole wheat flour, 1/2 cup unbleached all-purpose flour, 1/3 cup ground flax seeds, and more.

Yes, Cranberry Pumpkin Quick Bread With Splenda falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Pumpkin Quick Bread With Splenda

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