Cranberry Pumpkin Bread (sugar Free - Splenda)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 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
• 1/2 cup walnuts, chopped
• 1/2 cup rolled oats
• 1 tablespoon margarine
• 1 teaspoon cinnamon
• 1 tablespoon splenda granular, sugar substitute

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a bowl stir together wet ingredients, combining the pumpkin, milk, splenda, and eggs.
• 3 in a separate bowl stir together dry ingredients, combining the flour, cinnamon, pumpkin pie spice, ginger, baking soda, baking powder, and salt.
• 4 add the dry ingredients and cranberries to the wet mixture, stirring only until just combined. be careful not to over mix the batter.
• 5 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.
• 6 bake approximately 60 minutes or until a toothpick can be inserted and come out clean.