Cranberry Pumpkin Bread (Sugar Free - Splenda)

• BREAD↗
• canned pumpkin↗2 cups
• skim milk↗1 cup
• Splenda granular↗3⁄4 cup

  sugar substitute

• eggs↗2
• flour↗2 cups
• cinnamon↗1 tablespoon
• pumpkin pie spice2 teaspoons
• ground ginger↗1 teaspoon
• baking soda↗1 teaspoon
• baking powder↗1 teaspoon
• salt↗1⁄2 teaspoon
• fresh cranberries↗2 cups

  rinsed

• TOPPING

  Optional

• walnuts↗1⁄2 cup

  chopped

• cup rolled oats↗1⁄2
• tablespoon margarine↗1
• teaspoon cinnamon↗1
• tablespoon Splenda granular, sugar substitute↗1

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   In a bowl stir together wet ingredients, combining the pumpkin, milk, splenda, and eggs.

3. 3

   In a separate bowl stir together dry ingredients, combining the flour, cinnamon, pumpkin pie spice, ginger, baking soda, baking powder, and salt.

4. 4

   Add the dry ingredients and cranberries to the wet mixture, stirring only until just combined. Be careful not to over mix the batter.

5. 5

   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.

6. 6

   Bake approximately 60 minutes or until a toothpick can be inserted and come out clean.