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
Prep Time (minutes) 15 Cook Time (minutes) 50 Ready In (minutes) 65
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amount Measure Ingredient
2
cupspumpkin, canned
3/4
cupoil, vegetable
2/3
cup (8 fl oz)water
1
cupsplenda no-calorie sweetener
1
cupsugar
2
cupswheat flour, wholewheat
1 1/2
cupsall-purpose flour
2
teaspoonsbaking soda
1 1/2
teaspoonssalt
2
teaspoonscinnamon, ground
1
teaspoonnutmeg
1/2
teaspooncloves, ground
1/2
teaspoonground ginger
Steps
Sequence Step
1Preheat oven to 350 degrees and grease or spray either muffin tin or loaf pans (three 7x3 loaf pans).
2Mix together with beater/mixer all wet ingredients, including sugars, in large bowl.
3Blend/sift together all dry ingredients in medium bowl.
4Stir/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.
5Bake 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.