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

Moist, pumpkin bread seasoned with cinnamon and nutmeg.

Servings

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

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.