Made this for Thanksgiving when I had more pumpkin and cranberries than I needed. The walnut topping is optional but also one of my favorite parts.
Provided by MandAs
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- In a bowl stir together wet ingredients, combining the pumpkin, milk, splenda, and eggs.
- In a separate bowl stir together dry ingredients, combining the flour, cinnamon, pumpkin pie spice, ginger, baking soda, baking powder, and salt.
- Add the dry ingredients and cranberries to the wet mixture, stirring only until just combined. Be careful not to over mix the batter.
- 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.
- Bake approximately 60 minutes or until a toothpick can be inserted and come out clean.
Nutrition Facts : Calories 261.9, Fat 8.4, SaturatedFat 1.4, Cholesterol 53.5, Sodium 550, Carbohydrate 39.4, Fiber 5.4, Sugar 3.5, Protein 8.8
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