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Recipes - Diabetic Pumpkin Bread Recipe

Recipe Name

Diabetic Pumpkin Bread

Submitted by

shadowdlady

Recipe Description

Very, very good Autumn quick bread! You would never know it's diabetic friendly!

Quantity	3	Quantity Unit	7x3 loaf pans	Servings
Prep Time (minutes)	15	Cook Time (minutes)	50	Ready In (minutes)	65

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Ingredients
Amt.	Measure	Ingredient



2	cups	pumpkin, canned
3/4	cup	oil, vegetable
2/3	cup (8 fl oz)	water
1	cup	splenda no-calorie sweetener
1	cup	sugar
2	cups	wheat flour, wholewheat
1 1/2	cups	all-purpose flour
2	teaspoons	baking soda
1 1/2	teaspoons	salt
2	teaspoons	cinnamon, ground
1	teaspoon	nutmeg
1/2	teaspoon	cloves, ground
1/2	teaspoon	ground ginger

Steps

Sequence	Step

1	Preheat oven to 350 degrees and grease or spray either muffin tin or loaf pans (three 7x3 loaf pans).
2	Mix together with beater/mixer all wet ingredients, including sugars, in large bowl.
3	Blend/sift together all dry ingredients in medium bowl.
4	Stir/mix in the dry ingredients with the wet. Blend well. May add 1 cup raisins or 1 cup walnuts (or both) to mix before pouring and baking.
5	Bake batter in either muffin form (24 muffins) or bread form (three 7x3 loaf pans). Cupcakes will cook about 20 minutes at 350 degrees, and loaves will take about 50 minutes at 350 degrees. Check muffins or bread with a toothpick or knife to make sure cooked and set in the middle.

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