Ingredients
BREAD
2 cups canned pumpkin
1 cup skim milk
3/4 cup Splenda granular, sugar substitute
2 eggs
2 cups flour
1 tablespoon cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon ground ginger
1 teaspoon baking soda
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Preheat oven to 350 degrees. In a bowl stir together wet ingredients, combining the pumpkin, milk, splenda, and eggs. In a separate bowl stir together dry ingredients, combining the flour, cinnamon, pumpkin pie spice, ginger, baking soda, baking powder, and salt. Add the dry ingredients and cranberries to the wet mixture, stirring only until just combined. Be careful not to over mix the batter. Pour batter into a greased loaf pan. Combine topping ingredients and sprinkle over the top of the pan. Pressing the topping down slightly will help it adhere to the bread. Bake approximately 60 minutes or until a toothpick can be inserted and come out clean.
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Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk