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

Moist, pumpkin bread seasoned with cinnamon and nutmeg.

Prep Time: 20 minutes
Cook Time: 50 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 176.4
Total Carbs 28.7 g
Dietary Fiber 2.0 g
Sugars 10.2 g
Total Fat 5.4 g
Saturated Fat 0.6 g
Unsaturated Fat 1.4 g
Potassium 222.5 mg
Protein 4.0 g
Sodium 227.4 mg
Dietary Exchanges
1 Fat , 1/2 Other Carbs , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
15 oz  Pumpkin, canned, unsalted
0.3333 cup  low fat buttermilk
0 1/4 cup  canola oil
1 each  eggs
2 each  egg whites
2 cup  white all purpose flour
0 1/2 cup  sugar
2 tsp  low sodium baking powder
1 tsp  baking soda
0 1/2 tsp  salt
1 1/2 tsp  ground cinnamon
0 1/4 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.

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