Cranberry Pumpkin Quick Bread With Splenda
70 mins (prep 20, cooking 50)
17 ingredients
12 servings
This is my favorite quick bread recipe! It comes from a new cookbook titled: The New American Plate Cookbook, American Institute for Cancer Research. This bread is not only easy to make but very good for you and tasty! My edits are to use more whole wheat flour instead of white flour and it also eliminates table sugar. I use Splenda sweetener to taste. Since Splenda has zero calories, this bread is lower in calories. ENJOY!

Categories:  quick-breads , easy , breads , <-4-hours , time-to-make ,
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Serving Size (26.1 g)
Servings 12
Amount per Serving
Calories 80.08 Calories from Fat 45.81
% Daily Value *
Total Fat 5.09g 93.89%
Saturated Fat 0.38g 22.59%
Trans Fat 0.02g %
Cholesterol 0.0mg 0.0%
Sodium 202.19mg 101.09%
Total Carbohydrate 9.77g 39.07%
Dietary Fiber 0.87 g 41.75%
Sugars 7.59 g %
Protein 0.04g 0.89%
Vitamin A 5.64IU% Vitamin C 0.48mg%
Calcium 2.75mg% Iron 0.08mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
canola oil cooking spray, unbleached all-purpose flour, ground flax seeds, large eggs, canned pumpkin, unsweetened applesauce, ground ginger, ground nutmeg, splenda granular