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Back to From the Garden
Back to Pumpkin & Winter Squash
Back to Breads & Pizza
Diabetic friendly, low sugar, lower fat than other pumpkin breads, and still very tasty.
Ingredients:
1/3 cup vegetable oil
2 Tbsp sugar
2 eggs
3/4 cup cooked and mashed pumpkin, or solid pack canned pumpkin
2 cups flour, 1 cup may be whole wheat flour
1 Tbsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 cup raisins
1/4 cup skim milk or orange juice
Procedure:
Preheat oven to 350 F and prepare a 9 x 5 inch loaf pan by spraying with nonstick baking spray. In a medium bowl,
beat together the oil, sugar, eggs and pumpkin until light and fluffy. Combine the dry ingredients and raisins and stir
into the wet ingredients, adding the milk or orange juice at the same time. Do not overmix. Bake about 40 to 45
minutes, or until a knife inserted in the center comes out clean. Allow to cool about 10 minutes before turning out
of pan. Store in the refrigerator.
Serving Size:15 slices, each containing
153 calories, 23 g carbohydrate, 3 g protein, 6 g fat, 117 mg potassium, 37 mg cholesterol
Diabetic Exchange - 1 bread, 1 fat, 1/2 fruit
1 loaf, 15 servings
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