Cranberry Pumpkin Quick Bread With Splenda Recipes

MOM'S FRESH CRANBERRY-PUMPKIN BREAD

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.

CRANBERRY PUMPKIN BREAD

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.

CRANBERRY PUMPKIN QUICK BREAD WITH SPLENDA

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.

CRANBERRY PUMPKIN BREAD (SUGAR FREE - SPLENDA)

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.

PUMPKIN CRANBERRY LOAF

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan.
• Put the butter in a small skillet over medium-low heat. Melt the butter and let simmer until the butter browns (you'll see tiny tan/light brown specks at the bottom of the skillet and the butter will smell nutty), 5 to 8 minutes. Remove from the heat and let cool completely.
• Combine the brown butter, pumpkin, brown sugar, maple syrup, vanilla and eggs in a large bowl. Whisk until smooth. Whisk together the all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, salt and baking soda in a separate bowl. Add to the wet ingredients and whisk until smooth (but don't overmix). Scrape into the prepared loaf pan and smooth the top. Press the cranberries into the top and sprinkle evenly with the turbinado sugar.
• Bake until the top is browned and crusty and a tester inserted in the center comes out clean, 50 to 55 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.

PUMPKIN-CRANBERRY QUICK BREAD

Steps:

• Set oven to 350 degrees F.
• Grease and flour two 9 x 5-inch loaf pans.
• In a large bowl combine flour with pumpkin pie spice, baking soda and salt.
• In another bowl combine sugar, pumpkin puree, eggs, vanilla, oil and orange juice or apple juice; beat using an electric mixer on medium speed until well combined.
• Add the pumpkin mixture to the flour mixer and stir with a wooden spoon until JUST moistened (do not beat).
• Gently fold in the cranberries.
• Spoon/divide the batter between the pans.
• Bake for 60-65 minutes or until the loaves test done.
• Cool in pan for 10-12 minutes then remove to a wire racks to cool completely.