Sensibly Delicious Pumpkin Cranberry Bread

Level: Easy
Prep Time: 10 min
Cook Time: 1 hrs
Cooling Time:
Yields: 10 servings per loaf

Description

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

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 cups SPLENDA® Sugar Blend for Baking
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/2 cup orange juice or water
  • 1 cup sweetened dried, fresh or frozen cranberries

Directions

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 SPLENDA® Sugar Blend for 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 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.

Pumpkin Cookies

by P. Patty , , on Nov. 2009

Easy to make and taste great!

pumpkin cranberry bread

by N. NARCISA , SANTA ELENA ,TEX.78591 on Sep. 2009

It is a delicious and very filling bread very easy to make and ingredients are readily available.

Great Taste & Sensibly Delicious

by E. Eileen , Edison, NJ on Feb. 2009

Have been baking this bread for a long time. It is not just a Fall bread. Because of the blend of pumpkin and cranberries, my family requests that I bake it year round--at least twice a month.

Sensibly Delicious Pumpkin Cranberry Bread

by R. Rebecca , Yakima, WA on Oct. 2008

This is a great pumpkin bread. It is delicious & lo-cal too,(in place of the oil, I use applesauce) what more could you ask for. I always make extra loafs to give away to friends.

Pumpkin Cranberry Bread

by J. Jolie , Wonder Lake, IL on Sep. 2007

I have made this bread for at least five years and whenever I make it, people always want the recipe! The flavors work best in the fall, but I like to make this any time of the year. It is easy to make, tastes good, and is good for you!

Pumpkin Cranberry Bread

by C. Carol , Powell, WY on Nov. 2006

I have made this for several years and have had people say they don't like pumpkin but really like this bread it is one of my favorite

great bread

by M. MaryAnn , Tamaqua, PA on Oct. 2006

Our 2 yr. old granddaughter is a type 1 diabetic and cannot eat many of the holiday treats but this one was a hit with her and her parents. She could have a small piece and not worry about her blood sugar going too high. It's a great recipe.

Sensibly Delicious Pumpkin Cranberry Bread

by D. DEBRA , ERIE, CO on Oct. 2006

This was a very easy recipe. The results are just as good as the original. The second batch I made using one cup of sugar and one-half a cup of brown sugar and there was no difference in taste. All the loaves went very fast and lots of compliments.

Sensibly Delicious Pumpkin Cranberry Bread

by J. JACKIE , OLMSTED FALLS, OH on Sep. 2006

I love this bread, this is great in the fall with fresh cranberries. Everytime I make this, someone is always asking for the recipe.

Delicious Crowd Pleaser!

by L. Lisa , PASADENA, CA on Sep. 2006

I used sugar instead of Splenda, and the loaf and muffins I made went faster than the cookies they were beside...very nice crust and wonderfully moist inside.