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Bread pumpkin milk SPLENDA® Granular eggs flour cinnamon pumpkin pie spice ground ginger baking soda baking powder salt fresh cranberries walnuts rolled oats margarine cinnamon Splenda
Viewed: 20 - Published at: 6 months agoIngredients
- BREAD
- 2 cups canned pumpkin
- 1 cup skim milk
- 3/4 cup Splenda granular, sugar substitute
- 2 eggs
- 2 cups flour
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups fresh cranberries, rinsed
- TOPPING (Optional)
- 1/2 cup walnuts, chopped
- 1/2 cup rolled oats
- 1 tablespoon margarine
- 1 teaspoon cinnamon
- 1 tablespoon Splenda granular, sugar substitute
Method
- 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.
