PUMPKIN CRANBERRY BREAD
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3 cups all-purpose flour1 tablespoon plus 2 teaspoons pumpkin pie spice2 teaspoons baking soda1 1/2 teaspoons salt3 cups Splenda 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin4 large eggs1 cup vegetable oil1/2 cup orange juice or water1 cup sweetened dried, fresh or frozen cranberries
PREHEAT oven to 350°F. Grease and flour two 9 x 5-inch loaf pans.
COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, 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.
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.
Recipe makes two loaves.
FOR THREE 8 x 4-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.
Estimated Times: Preparation - 10 minutes; Cooking - 1 hour; Cooling Time - 30 minutes cooling.
Yields 24 slices (12 slices per loaf).
Serving Size: THREE 8 x 4-INCH LOAF PANS, FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS, TWO 9 x 5-inch loaf pans
Number of Servings: 24
Recipe submitted by SparkPeople user CHEF4LIFE.
COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, 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.
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.
Recipe makes two loaves.
FOR THREE 8 x 4-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.
Estimated Times: Preparation - 10 minutes; Cooking - 1 hour; Cooling Time - 30 minutes cooling.
Yields 24 slices (12 slices per loaf).
Serving Size: THREE 8 x 4-INCH LOAF PANS, FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS, TWO 9 x 5-inch loaf pans
Number of Servings: 24
Recipe submitted by SparkPeople user CHEF4LIFE.
Nutritional Info Amount Per Serving
- Calories: 171.6
- Total Fat: 10.2 g
- Cholesterol: 30.8 mg
- Sodium: 206.0 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 1.0 g
- Protein: 2.9 g
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