Got some left-over pumpkin from Thanksgiving? Perhaps you’re thinking of what else to serve aside from potato sides and buttered veggies on the table. For something knocks off a bit of the sugar, try out this diabetic-friendly pumpkin bread recipe. It’s the perfect side dish to any pot roast.

How To Make Diabetic-Friendly Pumpkin Bread

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Preparation:
15 mins
Cooking:
50 mins
Total:
1 hr 5 mins
Serves:
6

Ingredients

  • 2 cup cake flour sifted
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup brown sugar
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • ¼ tsp. ground cloves
  • 1 cup pumpkin canned
  • ¼ cup applesauce
  • 3 tbsp. vegetable oil
  • 2 eggs beaten
  • 1 tsp. vanilla extract
  • cooking spray

Instructions

  • Preheat oven to 350 degrees.
  • Combine first 8 ingredients in a bowl; make a well in center of mixture.
  • Combine pumpkin and next 4 ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
  • Spoon batter into a loaf pan coated with cooking spray
  • Bake for 45 to 50 minutes or until a toothpick inserted in center comes out clean.

Nutrition Facts

Calories: 329kcal | Carbohydrates: 54g | Protein: 7g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 340mg | Potassium: 178mg | Fiber: 3g | Sugar: 20g | Vitamin A: 6434IU | Vitamin C: 2mg | Calcium: 145mg | Iron: 2mg