Carbquik Recipe: Cranberry Pumpkin Bread
Try this Carbquik Recipe: Cranberry Pumpkin Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon grated orange peel
- 1/2 teaspoon pumpkin pie spice
- 1 cup splenda
- 2 cups carbquik
- 2 tablespoons shortening or butter
- 1 egg, well beaten
- 1 cup 100% pure pumpkin
- 1 1/2 cups ocean sprayâ® fresh or frozen cranberries coarsely chopped (i used food processor)
- 1/2 cup chopped walnuts if desired
- Carbohydrate 31.1652775354508 g
- Cholesterol 17.0146874986205 mg
- Fat 13.895962498508 g
- Fiber 0.880306231750351 g
- Protein 3.44056749948519 g
- Saturated Fat 5.56647046811852 g
- Serving Size 1 1 Serving (62g)
- Sodium 406.277249983684 mg
- Sugar 30.2849713037004 g
- Trans Fat 0.91634306243296 g
- Calories 258 calories
Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan. Mix together carbquik, splenda, baking powder, pumpkin spice and baking soda in a medium mixing bowl. Stir in orange peel, shortening and egg. Add pumpkin. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).
