Sunday, November 16, 2008

Pumpkin Bread

This recipe is from a co-worker that I tweaked a bit to fit into the diabetic friendly blog.
Thanks Janae!  This is a wonderful moist pumpkin bread.  
Serving size = 1 slice large loaf about 1/2 inch thick or 2 slices mini loaf 1/2" thick.
 20 carbs and 7 g fiber.


1 1/4 cup canola oil
2 cups pumpkin (canned is good)
1/2 cup brown sugar spenda
1 cup splenda granular
2 packages of sugar free coconut cream or vanilla pudding mix
1 tsp baking soda
5 eggs
2 cups whole wheat pastry flour
1 tsp salt
1 tsp cinnamon
1 cup chopped nuts of choice (optional)


In a large bowl, mix together oil, pumpkin, both types of splenda, pudding mix, cinnamon and salt and set aside.   Slightly beat the eggs, and mix into the batter.  Mix in the flour and baking soda until just combined.  Stir in nuts (optional).
Spread batter into two greased and floured 9x5 inch loaf pans,  three 8 1/2 X 4 1/2 loaf pans
or 7 mini loaf pans.
Bake at 325 F or 165 C.  for 1 hour, or until a tester inserted in the center comes out clean.  For the mini loaf test at 40-45 minutes with a toothpick, if it comes out clean it is done.



Anonymous said...

Couple questions. The printer version says 1 cup splenda brown sugar while the post says 1/2 cup...which is correct. Also, approx how many servings total are there per loaf, so I am calculating the carbs correctly. Thanks.

Jackie said...

It is 1 cup splenda granulated or sweetener of your choice to equal one cup of sugar.

and 1/2 cup brown sugar splenda.

There should be 12 slices per loaf.

Anonymous said...

Thanks! I can't wait to try it out. Looks delicious.