Rose Mary Mogan


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.


★★★★★ 1 vote

Makes 2 (10 cup Bundt Pans)
30 Min
1 Hr 5 Min


  • 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



  1. Preheat 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.
  2. This 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.
  3. Add dry ingredients to a medium bowl, flour, salt, baking powder, baking soda, pudding mix,& pumpkin spice & then stir to blend. Set aside till needed.
  4. Beat the eggs sugar and oil till thick and frothy.
  5. Then 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.
  6. Add raisins to cake batter, and stir to blend.
  7. Next add the chopped Cranberries, blend into batter with a large spoon.
  8. Now add the Black walnuts and blend together till mixed into batter.
  9. Lastly add the orange juice, orange zest, both extracts, and mix together till througly blended.
  10. Prepare 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.
  11. Remove 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.

Printable Recipe Card


Main Ingredient: Fruit
Regional Style: American

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