TRUVIA ORANGE CRANBERRY PUMPKIN NUT BREAD

Rose Mary Mogan

By
@cookinginillinois

This is a lower sugar version of my Orange Cranberry Nut Bread recipe, using Truvia a Baking Blend w/ sugar but with 75% fewer calories per serving than sugar.

I made 2 (10 cup) Bundt pans from this recipes. Because I wanted to share.

Serve plain or add a glaze if desired. I got a bargain on fresh cranberries and decided to make several cranberry desserts to share. I hope to make a Cranberry Cheese Cake, a Pound Cake and some cookies, so do look for the recipes later on.

If you can't find fresh cranberries, I am sure you could use Blueberries or some other fruit would work as well.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
Makes 2 (10 cup Bundt Pans)
Prep:
30 Min
Cook:
1 Hr 5 Min
Method:
Bake

Ingredients

4 c
all purpose white lily or cake flour
1 box
3.4 ounce instant vanilla pudding mix
4 large
eggs, room temperature
1 1/2 c
truvia sugar blend or(3 cups regular sugar)
2/3 c
evaporated milk
1/3 c
pumpkin liqueur ( or use all milk)
1 can(s)
15 oz. canned pumpkin (2 cups)
1 c
raisins plumped(cover with water & microwaved 3 minutes & drained)
1 1/2 c
black walnuts chopped ( or nuts of your choice
3 c
fresh cranberries (chopped)
3/4 c
orange juice
1 Tbsp
orange zest
1 Tbsp
orange extract
1 Tbsp
butter extract
1 tsp
baking powder
2 tsp
each baking soda & salt

Step-By-Step

Step 1 Direction Photo

1Preheat oven to 350 degrees F. This is what one of the Bundt pans that I used in the recipe looks like. It is called a Heritage Bundt Pan, and has a 10 cup capacity. I ordered it from Amazon. Of course the pan was not filled to the top with the batter, must allow some space for cake to rise.

Step 2 Direction Photo

2This is the other pan used also a 10 cup capacity and I also ordered from Amazon. It is called a Kugelhopf. I always get great results when I use either pan. ALWAYS ALLOW ENOUGH SPACE FOR CAKE TO RISE IN PAN, WITHOUT SPILLING OVER. If you bake complete recipe in a larger Bundt pan must allow additional baking time.

Step 3 Direction Photo

3Add dry ingredients to a medium bowl, flour, salt, baking powder, baking soda, pudding mix,& pumpkin spice & then stir to blend. Set aside till needed.

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4Beat the eggs sugar and oil till thick and frothy.

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5Then add in the canned Pumpkin and beat till blended. Plump the raisins in a small bowl by covering with water, and then microwave for 3 minutes, allow to cool and then drain.

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6Add raisins to cake batter, and stir to blend.

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7Next add the chopped Cranberries, blend into batter with a large spoon.

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8Now add the Black walnuts and blend together till mixed into batter.

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9Lastly add the orange juice, orange zest, both extracts, and mix together till througly blended.

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10Prepare both bundt pans by spraying with non stick cooking spray or bakers joy, and then evenly divide batter between the 2 pans. Place in preheated 350 degrees F. oven and bake for 1 hour to 1 hour 5 minutes or until toothpick comes out clean when inserted into center of cake.

Step 11 Direction Photo

11Remove from oven and allow to cool for about 10 minutes then invert onto a cooling rack or platter. Serve plain with a cup of coffee, or add a glaze or frosting as desired.

About this Recipe

Main Ingredient: Fruit
Regional Style: American