Cranberry Pumpkin Bread Sugar Free Splenda
Indulge in the deliciously moist and guilt-free flavors of this Cranberry Pumpkin Bread made without sugar and sweetened with Splenda. This recipe combines the wholesome richness of pumpkin puree with aromatic spices like cinnamon and nutmeg, offering a cozy, fall-inspired treat that’s perfect for any season. The addition of unsweetened dried cranberries provides a burst of tartness, while the use of almond milk and a sugar-free sweetener makes it a healthier option for those watching their sugar intake. With a quick 15-minute prep time and simple steps, this low-sugar bread is perfect for breakfast, snack time, or dessert. Serve it warm with a dollop of cream cheese or enjoy it plain for a naturally sweet, satisfying bite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 cup Pumpkin puree (unsweetened)
- 2 large Eggs
- 0.5 cups Vegetable oil
- 0.25 cups Unsweetened almond milk (or any milk of choice)
- 0.75 cups Splenda granulated sweetener
- 0.75 cups Dried cranberries (unsweetened, optional)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
In a separate medium-sized bowl, combine the pumpkin puree, eggs, vegetable oil, almond milk, Splenda, and vanilla extract. Beat until smooth and creamy.
Gradually add the wet ingredients to the bowl of dry ingredients. Stir gently until the batter is just combined. Do not overmix.
Fold in the dried cranberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
3020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2913 mg | 127% | |
| Total Carbohydrate | 474.1 g | 172% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 96.5 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 319 mg | 25% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1529 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
