CRANBERRY PUMPKIN BREAD
Put leftover cranberries and pumpkin to great use in this moist quick bread. It's very good with my "secondhand turkey" casserole for an after-Thanksgiving meal. -Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Time 1h30m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts., Spoon into two greased 9x5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 197 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 162mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
MOM'S FRESH CRANBERRY-PUMPKIN BREAD
Many years ago, I was putting together my first cookbook of memorable recipes. This one was from my mom and remains one of my all-time favorites! Freezes well. Delicious warm or cooled.
Provided by NancyLou
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h25m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pan with cooking spray.
- Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl.
- Combine pumpkin puree, eggs, milk, and oil in a separate bowl. Add to the dry ingredients and beat until well combined. Add cranberries and stir to blend. Divide batter between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove to cooling racks to cool completely.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 46 g, Cholesterol 37.9 mg, Fat 7.1 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 0.9 g, Sodium 188.5 mg, Sugar 26.8 g
CRANBERRY PUMPKIN QUICK BREAD WITH SPLENDA
This is my favorite quick bread recipe! It comes from a new cookbook titled: The New American Plate Cookbook, American Institute for Cancer Research. This bread is not only easy to make but very good for you and tasty! My edits are to use more whole wheat flour instead of white flour and it also eliminates table sugar. I use Splenda sweetener to taste. Since Splenda has zero calories, this bread is lower in calories. ENJOY!
Provided by Healthy Debbie
Categories Quick Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 35o degrees. Lightly coat an 8 X4-inch loaf pan with canola oil spray and set it aside.
- 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.
- 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.
- Pour the batter into the prepared pan.
- 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.
Nutrition Facts : Calories 125.5, Fat 6.9, SaturatedFat 0.8, Cholesterol 35.2, Sodium 264.7, Carbohydrate 13.7, Fiber 2.8, Sugar 2.3, Protein 3.1
VEGAN CRANBERRY PUMPKIN BREAD
This recipe originally had eggs and butter in it, but I think the vegan version is just as good. Plus it's very low in saturated fat and has no cholesterol. The pumpkin keeps it moist, the cornmeal give it a great texture, and the cranberries are marvelously tart. A great fall dessert. The traditional look is to bake this in a loaf pan but I think it holds together better and has a better texture when baked in a cake pan. Substitutions: You can leave the orange zest out, but it won't be nearly as good! You can also substitute vegetable oil for the canola oil, but it will be less healthy. I think frozen cranberries will work as well as fresh. Just process them like you would the fresh cranberries. Note to reviewers: As I've played with this recipe I've kept upping the cranberries and decreasing the sugar. If anyone tests it with more pumpkin and cranberry and less sugar and it turns out well please let me know.
Provided by paperfreeme
Categories Quick Breads
Time 55m
Yield 16 small squares
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Lightly coat a 9 inch square (or round) cake pan with vegetable oil spray.
- In the work bowl of a food processor, process the cranberries a few times until approximately quartered (or chop them by hand). Transfer the cranberries to a small bowl.
- Add the dry ingredients (flour, sugar, salt, baking soda and powder, and spices) to the bowl of the food processor and process briefly to blend.
- In a large mixing bowl, mix together the remaining (wet) ingredients. Then add in the dry ingredients and cranberries to the mixing bowl, using the muffin method to combine (e.g., mix as little as possible, leaving the batter airy and light). Scrape the batter into the prepared pan.
- Bake until the bread has shrunk slightly away from the sides of the pan and a tester inserted in the center comes out clean (about 45 minutes, or 55 if using a loaf pan). If you cool it in the pan briefly (for about 5 minutes) it will be easier to remove it from the pan, but do not leave it sitting in the pan too long or it will get soggy on the bottom. Turn onto a rack to cool completely before putting in a airtight container, where it will keep for about 4 days, after which it begins to dry out.
Nutrition Facts : Calories 136.2, Fat 4.6, SaturatedFat 0.4, Sodium 177.2, Carbohydrate 22.8, Fiber 1.6, Sugar 10.4, Protein 1.6
CRANBERRY PUMPKIN BREAD (SUGAR FREE - SPLENDA)
Made this for Thanksgiving when I had more pumpkin and cranberries than I needed. The walnut topping is optional but also one of my favorite parts.
Provided by MandAs
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- In a bowl stir together wet ingredients, combining the pumpkin, milk, splenda, and eggs.
- In a separate bowl stir together dry ingredients, combining the flour, cinnamon, pumpkin pie spice, ginger, baking soda, baking powder, and salt.
- Add the dry ingredients and cranberries to the wet mixture, stirring only until just combined. Be careful not to over mix the batter.
- Pour batter into a greased loaf pan. Combine topping ingredients and sprinkle over the top of the pan. Pressing the topping down slightly will help it adhere to the bread.
- Bake approximately 60 minutes or until a toothpick can be inserted and come out clean.
Nutrition Facts : Calories 261.9, Fat 8.4, SaturatedFat 1.4, Cholesterol 53.5, Sodium 550, Carbohydrate 39.4, Fiber 5.4, Sugar 3.5, Protein 8.8
PUMPKIN CRANBERRY BREAD
Delicious, moist and tangy bread. Good for lunch boxes and anytime snacks!
Provided by LINDAGEAN
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h20m
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).
- In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.
- Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
- Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.)
Nutrition Facts : Calories 359.5 calories, Carbohydrate 55.1 g, Cholesterol 26.4 mg, Fat 14.5 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 229.8 mg, Sugar 36.6 g
CRANBERRY PUMPKIN BREAD
Fresh homemade pumpkin cranberry bread. There is nothing like it fresh from the oven and smothered in butter. Try using all fresh ingredients for a truly divine taste, but if you don't have the time, canned will do fine.
Provided by southern chef in lo
Categories Quick Breads
Time 1h
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In bowl combine the eggs, pumpkin puree, and oil; mix well.
- Add the dry ingredients and mix well.
- Divide the dough into 2 greased 8x4 inch loaf pans.
- Bake 50 minutes.
Nutrition Facts : Calories 3819, Fat 122.8, SaturatedFat 18.1, Cholesterol 423, Sodium 2574.8, Carbohydrate 649.9, Fiber 17.7, Sugar 410.9, Protein 43.9
CRANBERRY ORANGE TEA BREAD (SUGAR-FREE)
This recipe came from Marlene Koch's Splenda Recipes book that I have. It is sugar-free, low fat and low calorie. I added the cream cheese and vanilla to the glaze. I also added nuts to the original batter recipe.
Provided by PollyL
Categories Quick Breads
Time 50m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Coat 9x5 inch loaf pan with nonstick cooking spray.
- In a medium bowl, stir together orange juice, milk, oil, eggs, zest and vanilla. Set aside.
- In a large bowl, combine flour, Splenda, baking powder, baking soda, salt, nuts and cranberries. Stir; make a well and add the liquid mixture, stirring just until blended.
- Spoon into prepared pan and smooth.
- Bake for 50 minutes or until a toothpick inserted into the middle of the loaf comes out dry.
- While bread is baking prepare Glaze: Combine orange juice and Splenda in a small saucepan. Place on medium heat and reduce by one half. Stir in cream cheese until melted. Brush glaze onto warm loaf immediately after removing from oven. Cool on rack for 15 minutes; then remove from pan.
- *Gift loaf variation: Makes 2-3 small loaves - fill mini loaf pans 2/3 full and bake for 30-35 minutes.
CRANBERRY PUMPKIN BANANA BREAD
Good way to use up some of your left over pumpkin and cranberries from the holidays!
Provided by Jenny
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Sift flour, baking soda, salt, cinnamon, and nutmeg into a large bowl.
- Beat the butter, brown sugar, pumpkin, cranberry sauce, egg, and banana with an electric mixer in a bowl until smooth. Gradually stir in the flour mixture, mixing until just combined. Pour batter into a 9x5-inch loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 38.5 g, Cholesterol 18 mg, Fat 1.7 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 395.7 mg, Sugar 24.2 g
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