This sweet and tart holiday bread has been a holiday favorite in my family for years.
In a large bowl or mixer, combine the flour, splenda, pumpkin pie spice, baking soda and salt. In another bowl, beat the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts. Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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Serving Size: 1 Serving (111g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 243 | ||
Calories from Fat: 67 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 39.5mg | 12 % | |
Sodium 5234.9mg | 181 % | |
Potassium 106.2mg | 3 % | |
Total Carbohydrate 42.3g | 12 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 40.5g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 243
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