The other day was a 'snow day' and it made sense to take advantage of being indoors to bake some quick bread. I knew that in the pantry was canned pumpkin and all the other stuff needed for a sweet & spicy loaf of goodness. Upon realizing that there was no sugar in the house I went looking for a way to substitute. Not being a 'real' baker I do not know these things instinctively - so lucky for me the internet in but a click away to save the day.
After re-arranging the recipe to suit what I had on hand, this is what was baked up. It did not have the sweetness of pumpkin bread with the sugar, but was on a taste level all its own. Subdued sweet paired with the underlying heat was a darn nice combination.
This would be an awesome dessert. Take a slice and heat it up, then put a scoop of vanilla ice cream!
So, here is the recipe I used, give it a try and please let me know how yours turns out.
Spicy Sugar Free Pumpkin Cranberry Bread
1 ½ Cups AP Flour
1 ½ Cups Whole-Wheat Flour
1 TBS Tango Spice Southwest Sunset (or red chili powder)
1 TBS Pumpkin Pie Spice
1 TBS Flax Seed
2 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Salt
1 Cup Canola Oil
3/4 Cup Honey
1/4 Cup Agave Nectar / amber
1 tsp Vanilla
1 15.5 oz Can Pumpkin Puree
1 Cup Fresh Cranberries / chopped
Preheat oven to 350 degrees.
Lightly beat eggs, add oil, honey, and vanilla, blend together in a small bowl.
In a large mixing bowl whisk together the dry ingredients.
Make a well in the center and pour in the egg mixture.
Stir together thoroughly with a fork, but do not over-mix.
Fold in the pumpkin puree and cranberries.
Generously grease 2 bread loaf pans, pour in the batter.
Bake for approximately 35 – 45 minutes.
Check for doneness by making sure a toothpick inserted comes out clean.
I hope that you give this a try.
As Always, Thank You For Reading!