Even though it has sugar in it, and it is bread, pumpkin bread can fit into a healthy diet for people with diabetes.
It’s worth it if you like pumpkin bread! It’s always a good idea to think “Is this worth it to me?” when you are deciding if you should eat something with added sugar in it.
I have been enjoying this recipe every Fall and Winter for 10 years. It was published in Cooking Light November 2007. It is moist and tastes great!
Here are the nutritional benefits:
- Pumpkin – is a great source of an important antioxidant, beta carotene, as well as vitamin A, potassium and fiber while being low in calories.
- Whole wheat flour – (substituted for part of the all-purpose flour) provides more fiber and B vitamins since the bran and germ are not processed out.
- Pecans and canola oil are healthy fats.
I’ve made a small adjustment to the original recipe to get more whole grains. We’ve discovered a lot of health benefits of whole grains in the last 10 years so I made an adjustment to get more by substituting some whole wheat flour for part of the all-purpose flour in the original.
Once I cut the sugar down but it wasn’t nearly as good (probably because it started out as a light recipe.)
When a friend gave me a pumpkin, I used a 2 cups of fresh cooked pumpkin and left the water out of the recipe. It turned out great but opening a can of Libby’s Pure Pumpkin is so much easier.
2 cups all-purpose flour
1 1/3 cup whole wheat flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 cups granulated sugar
1/2 c egg substitute
1/2 cup canola oil
1/2 c low-fat buttermilk*
2 large eggs
2/3 cup water
1 (15oz) can pumpkin
1/3 cup chopped pecans
*I rarely have buttermilk on hand. You can make a substitute with milk and vinegar. Add 1/2 Tablespoon to 4 oz of milk and stir. Let it sit 5 minutes before adding to recipe.
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.
Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined.
Spoon batter into 2 (9×5-inch) loaf pans coated with cooking spray. Sprinkle with pecans evenly over batter. Bake at 350° for 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
Makes 2 loaves. Give a loaf away or freeze for up to a month tightly wrapped. Cut the loaf into 12 slices so that you have the correct serving size if you are counting carbohydrates.
Per slice (cut loaf into 12 slices) Calories 198, Fat 6.6g (sat fat 0.7g), 32.2g Carbohydrate, 3.4g Protein