Makes 14 slicesCalories 220 Prep Time 15 minutesTotal Time 1 hour, 5 minutesMade with Splenda® Monk Fruit Sweetener
Ingredients
4 cups all-purpose flour
1 cup Splenda® Monk Fruit Granulated Sweetener, divided
½ teaspoon kosher salt
1 ¼ teaspoons baking soda
¾ cup vegetable oil spread, divided
3 tablespoons raisins
2 tablespoons reduced sugar dried cranberries
1 ¾ cups 1% lowfat milk
1 large egg
1 teaspoon ground cinnamon
Nutrition Info Per Serving
Serving Size: 1 slice (1/14 loaf)
Calories
220
Total Fat
7g
Saturated Fat
2.5g
Cholesterol
15mg
Sodium
310mg
Total Carbs
46g
Dietary Fiber
1g
Sugars
4g
Added Sugars
0g
Protein
5g
Instructions
For bread: Preheat oven to 400°F. In a large bowl, whisk flour, ¾ cup Splenda Monk Fruit Sweetener, salt, and baking soda together until combined. Using your hands or pastry cutter, cut ¼ cup vegetable oil spread into dry ingredients to form pea-sized pieces. Stir in raisins and cranberries until combined.
In a separate medium bowl, whisk together milk and egg until combined. Add wet ingredients into dry ingredients and stir together until a shaggy dough forms.
On a lightly floured work surface, knead dough into a ball. Place onto a parchment paper-lined baking sheet. Using a knife, score an X on top of dough ball, about ½-inch deep.
Bake for 40 to 50 minutes, until golden brown. Meanwhile, mix remaining sweetener, vegetable oil spread, and cinnamon together until combined. Slice and serve bread with cinnamon mixture.
