Source: Lara Rondinelli -- "Healthy Calendar Diabetic Cooking," published by the American Diabetes Association

Moist, pumpkin bread seasoned with cinnamon and nutmeg.

Servings

1 cooking spray
15 oz Pumpkin, canned, unsalted (1 can)
0.33 cup low fat buttermilk
0.25 cup canola oil
1 eggs
2 egg whites
2 cup white all purpose flour
0.5 cup sugar
2 tsp low sodium baking powder
1 tsp baking soda
0.5 tsp salt
1.5 tsp ground cinnamon
0.25 tsp 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.

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.