Cranberry Pumpkin Bread

• 2 cups canned pumpkin
• 1 cup skim milk
• 3/4 cup Splenda granular, sugar substitute
• 2 eggs
• 2 cups flour
• 1 tablespoon cinnamon
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground ginger
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups fresh cranberries, rinsed

TOPPING (Optional)

• 1/2 cup walnuts, chopped
• 1/2 cup rolled oat
• 1 tablespoon margarine
• 1 teaspoon cinnamon
• 1 tablespoon Splenda granular, sugar substitute

Directions

     1.Preheat oven to 350 degrees.

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• 2.  In a bowl stir together wet ingredients, combining the pumpkin, milk, splenda, and eggs.
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• 3.  In a separate bowl stir together dry ingredients, combining the flour, cinnamon, pumpkin pie spice, ginger, baking soda, baking powder, and salt.
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• 4.  Add the dry ingredients and cranberries to the wet mixture, stirring only until just combined. Be careful not to over mix the batter.
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• 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.
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• 6.  Bake approximately 60 minutes or until a toothpick can be inserted and come out clean
   

This sounds just like what I need to take to a family dinner for turkey day.  Thanks for posting!!

Melinda - This really looks good!  Thanks!

Cleo