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Sensibly Delicious Pumpkin Cranberry Bread recipe

Sensibly Delicious Pumpkin Cranberry Bread.

Sensibly Delicious Pumpkin Cranberry Breadis an ideal treat for breakfast, lunch or any time. This easy-to-makerecipe is perfect for you to try all year round.

Recipe: Sensibly DeliciousPumpkin Cranberry Bread

3 cups all-purpose flour1 tablespoon plus 2 teaspoons pumpkinpie spice2 teaspoons baking soda1 1/2 teaspoons salt1 1/2 cups SPLENDA® Sugar Blend forBaking1 (15-ounce) can LIBBY’S® 100% PurePumpkin4 large eggs1 cup vegetable oil1/2 cup orange juice or water1 cup sweetened dried, fresh or frozencranberries

  • Preheat oven to 350°F (175°C).Grease and flour two 9 x 5-inch loaf pans.
  • Combine flour, pumpkin pie spice, bakingsoda and salt in large bowl. Combine SPLENDA® Sugar Blendfor 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 batterinto prepared loaf pans.
  • Bake for 60 to 65 minutes or until woodenpick inserted in center comes out clean. Cool in pans on wireracks for 10 minutes; remove to wire racks to cool completely.

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

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

    Baking Tips:

    • For Three 8 x 4-inch Loaf Pans: Prepareas 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 oraluminum foil. Refrigerate up to 3 days or freeze up to 3 months.

    Nutritional Information Per Serving (1/10of 1 loaf): Calories: 250 Calories from Fat: 70 Total Fat: 8g 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 Nestl ® and, used with permission.

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