Ingredients
1 1/2 cup whole-wheat pastry flour
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 cup dried cranberries
1 cup pumpkin, unsweetened canned
1 cup applesauce, unsweetened
3/4 cup Splenda
2 large eggs
1 tbsp butter, melted
1 tsp pure vanilla extract
Preparation
Pre-heat oven to 350 degrees. Lightly coat an 8x4-inch loaf pan with cooking spray.
In a large bowl, mix the flour, cinnamon, baking soda, baking powder, cloves and nutmeg. Toss in the cranberries.
In a separate bowl, combing the pumpkin, Splenda, eggs, applesauce, butter and vanilla. Stir into the flour mixture and using a wooden spoon, mix enough to moisten.
Pour the batter into the prepared pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.
Cool in the pan slightly, remove and continue cooling on a wire cake rack.
