Pumpkin Espresso Bread

Pumpkin Espresso Bread

  • Makes12 servings
  • Prep Time1 hr
  • Cook Time10 min
  • Total Time1 hr 10 min
  • Calories167
  • Made withSplenda Granulated Sweetener


    • 180 g self raising flour
    • 1 cup pumpkin puree
    • ½ cup vegetable oil
    • ¼ cup skimmed milk
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1½ teaspoons baking soda
    • 1 tablespoon espresso powder
    • 1 teaspoon ground cinnamon
    • 8 tablespoons SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy167 kcal214.1%
    • Total Fat10.00 g12.82%
    • of which saturates2.10 g0.76%
    • Total Carbohydrate15.20 g5.53%
    • of which sugars2.60 g0.95%
    • Fibre1.10 g3.93%
    • Protein4.00 g8%
    • Salt191.00 g69.45%



    Preheat oven to 180°C and grease a 9 by 4 inch loaf pan with cooking spray.


    In a large mixing bowl, whisk together Splenda Granulated, pumpkin, oil, skimmed milk, eggs and vanilla. Fold in the flour, baking soda, espresso powder and ground cinnamon. Spread batter evenly into the prepared pan.


    Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.


    Allow to cool before cutting and serving.

    Made with

    Splenda Granulated Sweetener

    Recipes You May Also Like

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Fill out this field
    Fill out this field
    Please enter a valid email address.
    You need to agree with the terms to proceed