Fruit Nut Bread Sugar Free Splenda
Indulge in the wholesome goodness of Fruit Nut Bread, a sugar-free delight sweetened with Splenda and brimming with hearty ingredients. This easy, guilt-free recipe combines whole wheat and all-purpose flours with unsweetened applesauce, dried mixed fruit, and chopped nuts, creating a naturally moist and flavorful loaf. A touch of ground cinnamon adds warmth, while the absence of added sugar makes it a perfect choice for those seeking a healthier treat. Ready in just over an hour, this versatile bread is ideal for breakfast, a snack, or even dessert. Serve it straight from the loaf, toasted, or with your favorite spread for a deliciously satisfying bite. With its combination of simple prep, satisfying texture, and irresistible taste, this Fruit Nut Bread is sure to become a sugar-free favorite!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.75 cups Unsweetened applesauce
- 2 large Eggs
- 0.75 cups Milk (or almond milk for dairy-free version)
- 0.75 cups Splenda granular
- 1 teaspoons Vanilla extract
- 1 cup Dried mixed fruit (such as apricots, raisins, and cranberries)
- 0.75 cups Chopped nuts (such as walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In another medium-sized bowl, whisk together the unsweetened applesauce, eggs, milk, Splenda granular, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix. The batter will be thick.
Fold in the dried mixed fruit and chopped nuts until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve slices as is or spread with butter or cream cheese. Store leftover bread in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
Nutrition Facts
Calories |
2220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3007 mg | 131% | |
| Total Carbohydrate | 530.7 g | 193% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 126.2 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 621 mg | 48% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2689 mg | 57% | |
*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.
