This pumpkin bread is wonderfully moist, and you'll love the smell of it baking in the oven. The carbs can be further reduced by using a sugar substitute; just make sure to use one that works with baking.
Makes: 12 servings
Serving size: 1 slice
1 15-ounce can pumpkin
1/3 cup low-fat buttermilk
1/4 cup canola oil
2 egg whites
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1. Preheat over to 350 degrees F. Coat a 9-inch loaf pan with cooking spray.
2. In a medium bowl, combine the pumpkin, buttermilk, oil, egg, egg whites and mix well. Set aside.
3. In a large bowl, sift together the remaining ingredients.
4. Make a well in the center of the dry ingredients. Add pumpkin mixture all at once. Mix well.
5. Pour batter into loaf pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean.
Calories 172, Protein 4g, Total Fat 5g, Saturated Fat 1 g, Carbohydrate 28g, Cholesterol 18 mg, Sodium 286 mg, Dietary Fiber 2g
Copyright © American Diabetes Association from Healthy Calendar Diabetic Cooking. Reprinted with permission from The American Diabetes Association. To order this book, please call 1-800-232-6733 or order online at http://store.diabetes.org/.
NOTE: The information is not intended to be a replacement or substitute for consultation with a qualified medical professional or for professional medical advice related to diabetes or another medical condition. Please contact your physician or medical professional with any questions and concerns about your medical condition.
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