Monday, October 23, 2017

Whole Wheat Pumpkin Bread

I received a sample of Splenda Naturals Sugar & Stevia Sweetener Blend from Crowdtap to try in a baked recipe. In the past I have tried splenda and similar products in baked goods and the results have been less than delicious. Past experiments with straight subsitutions of sucralose for sugra have generally resulted in gooey cookies and cakes that fall flat. I have kept my sucralose supply for drinks, cocktails and other liquid sweetening.

I was inspired by the flavors of fall (basic, I know) to give this product a try in my spin on pumpkin bread.
Because the Splenda Naturals Sugar & Stevia Sweetener Blend isn't just straight stevia, it worked into my pumpkin bread really well, in a 1:2 ratio of traditional sugar. Rather than 1 1/2 cups of sugar, I stirred in 3/4 cup Splenda Naturals Sugar & Stevia Sweetener Blend and   I must say, it made for a delicious breakfast on this gloomy Monday morning (and no calorie guilt)!

Whole Wheat Pumpkin Bread

Prep Time serves 10.


  • 1 Cup Whole Wheat Flour
  • 2/3 Cup All Purpose Flour
  • 3/4 Cup Splenda Naturals Sugar & Stevia Sweetener Blend
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 3/4 Teaspoon Cinnamon
  • 3/4 Teaspoon Pumpkin Pie Spice
  • 3/4 Teaspoon Salt
  • 2 Eggs
  • 1 15 oz. Can pumpkin
  • 1/2 Cup Canola Oil
  • 1/2 Cup Water
  • 1/4 Cup Chopped Pecans
  • 1/4 Cup Chopped Walnuts
  • 1/2 Cup Golden Raisins


    1. Preheat oven to 350°F.
    2. Line baking sheet with aluminum foil. Place walnuts and pecans on tray. Toast for several minutes (5-8), until golden brown. Remove from oven and let cool.
    3. Combine all dry ingredients in large mixing bowl. Set aside.
    4. In smaller bowl, combine all wet ingredients. Slowly incorporate into dry ingredients.
    5. Stir in nuts and raisins into batter.
    6. Pour batter into greased loaf pan. Bake for ~75 minutes until toothpick inserted into loaf comes out clean. Let cool in pan and remove.