Cranberry Pumpkin Quick Bread With Splenda

Name: Cranberry Pumpkin Quick Bread With Splenda
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

16 ingredients

5 steps

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

Directions

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.