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

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