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


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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



  • 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.
  • 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.
  • 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.
  • 4Beat the eggs sugar and oil till thick and frothy.
  • 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.
  • 6Add raisins to cake batter, and stir to blend.
  • 7Next add the chopped Cranberries, blend into batter with a large spoon.
  • 8Now add the Black walnuts and blend together till mixed into batter.
  • 9Lastly add the orange juice, orange zest, both extracts, and mix together till througly blended.
  • 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.
  • 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.

Printable Recipe Card


Main Ingredient: Fruit
Regional Style: American

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