Cranberry Pumpkin Quick Bread With Splenda

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• canola oil cooking spray
• 1/2 cup whole wheat flour
• 1/2 cup unbleached all-purpose flour
• 1/3 cup ground flax seeds
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup canned pumpkin
• 1/4 cup canola oil
• 1/2 cup unsweetened applesauce
• 1/2 cup apple juice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 cup dried cranberries
• 1/2 cup splenda granular, artificial sweetener

Recipe

• 1 preheat the oven to 35o degrees. lightly coat an 8 x4-inch loaf pan with canola oil spray and set it aside.
• 2 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.
• 3 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.
• 4 pour the batter into the prepared pan.
• 5 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.