Healthy Pumpkin Cranberry Bread


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This is a deliciously hearty bread with nutmeg, cloves and apple sauce.

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  • 1 1/2 C. whole-wheat pastry flour
  • 1 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 1/2 C. dried cranberries
  • 1 C. unsweetened canned pumpkin
  • 1 C. unsweetened applesauce
  • 3/4 C. Splenda
  • 2 large eggs
  • 1 Tbs. melted butter
  • 1 tsp. pure vanilla extract

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Pre-heat oven to 350 degrees. Lightly coat an 8x4-inch loaf pan with cooking spray. In a large bowl, mix the flour, cinnamon, baking soda, baking powder, cloves and nutmeg. Toss in the cranberries. In a separate bowl, combing the pumpkin, Splenda, eggs, applesauce, butter and vanilla. Stir into the flour mixture and using a wooden spoon, mix enough to moisten. Pour the batter into the prepared pan and bake for 1 hour or until a toothpick inserted in the center comes out clean. Cool in the pan slightly, remove and continue cooling on a wire cake rack.

Yield: 1 loaf 

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