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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Light Pumpkin Bread

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

Moist, pumpkin bread seasoned with cinnamon and nutmeg.

Rating:
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 5.4 Fat, 0.1 Meat, 0.0 Milk, 0.5 Other Carbs, 1.1 Starch, 0.1 Lean Meat

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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Servings

Ingredients

1.0
1 each cooking spray 15.0
15 oz Pumpkin, canned, unsalted 0.3333
0.3333 cup low fat buttermilk 0.25
0 1/4 cup canola oil 1.0
1 each eggs 2.0
2 each egg whites 2.0
2 cup white all purpose flour 0.5
0 1/2 cup sugar 2.0
2 tsp low sodium baking powder 1.0
1 tsp baking soda 0.5
0 1/2 tsp salt 1.5
1 1/2 tsp ground cinnamon 0.25
0 1/4 tsp ground nutmeg

Directions

Preheat over to 350 degrees F. Coat a 9-inch loaf pan with cooking spray.
In a medium bowl, combine the pumpkin, buttermilk, oil, egg, egg whites, and mix well. Set aside.
In a large bowl, sift together the remaining ingredients.
Make a well in the center of the dry ingredients. Add pumpkin mixture all at once. Mix well.
Pour batter into loaf pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean.