Pumpkin Cranberry Bread

Since pumpkins are in season you will see quite a few pumpkin recipes here.I love the taste of fresh but when I can't get fresh I use canned pumpkin. Delicious filling and healthy


Ingredients:

1+1/2 cups all-purpose flour
1+1/2 cups whole wheat flour.
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups baking Splenda
2 cups fresh pumpkin or I can (15 ounces) LIBBY'S® 100% Pure Pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup dried, fresh or frozen **cranberries

Directions:

PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Recipe makes two loaves.

FOR THREE 8 x 4-INCH LOAF PANS:
PREPARE as above. Bake for 55 to 60 minutes.

FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
PREPARE as above. Bake for 50 to 55 minutes.

** You can try other fruits with this recipe. Get creative, mix in some nuts or mix in another fruit.

I can't find the correct amount of carbs for this recipe because I have adapted it so diabetics can have a slice of this tasty bread. Try not to eat more than one 1/2 inch slice at a time so as not to raise your blood sugar. One slice is a little less than 15g of carbs.

Spicy Pumpkin Bars

Put a smile on everyones face this Halloween season.
The kids will love them and so will the adults.


Ingredients:

3/4 cup almond flour
2 teaspoons oat flour
2/3 cup canned pumpkin
2 eggs
1/4 cup sweet almond oil (or other vegetable oil)
2 teaspoons Brown Sugar Twin
3/4 cup Splenda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ginger
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans

Preheat oven to 350°F.
In bowl beat eggs with Brown Sugar Twin.
Add vanilla extract and canned pumpkin, mixing well after each. Set aside.
In a separate bowl, mix almond flour, baking powder, oat flour, salt, Splenda, and spices till well mixed.
Pour egg/pumpkin mixture into dry ingredients and be careful to mix extremely well. Pockets of unmixed batter will result in dry, lumpy bubbles in the finished bars. Add chopped nuts and mix again to distribute well.
Pour into baking dish that's been greased with butter or PAM.
For thin bars, use a 12"x8" pan; for thicker bars, an 8"x8" does nicely.
Pyrex dishes bake these bars more effectively than metal baking pans, so if you use metal, watch your bars more closely.

Bake at 350°F for 25-30 minutes for rectangular pan, and 30-40 minutes for square pan. Cool in pan for 5-10 minutes before removing, then cut in squares and enjoy! These bars can be frosted when cool as well. Here's a frosting recipe that works really well with these bars:

Cream Cheese Frosting Ingredients:

1 8-oz package cream cheese at room temperature
2 teaspoons vanilla extract
1 teaspoon butter flavor extract
3 pkts Splenda
1 teaspoon Brown Sugar Twin
sprinkle of cinnamon


Mix all ingredients well. For a more creamy (and prettier) frosting, mix with electric mixer till whipped. A drop of yellow food color is nice, but optional.
Spread on pumpkin bars.

Makes 12 squares. 3 carbs per square (including frosting.)