This diabetic pumpkin bread recipe is full of a lot of yummy ingredients. Pumpkin, cinnamon, sugar, and nutmeg to name a few. Not only is this bread delicious, but it has health benefits as well. Pumpkins have so many health benefits. They help neutralize free radicals, help with your eyesight, and are chalked full of vitamins and nutrients. So, do yourself a favor and don't wait until the fall season to bake with pumpkins!
1 cup Canned pumpkin
2 slice Whole wheat bread, crumbled
2 tsp Vegetable oil
1 1/3 cup Nonfat milk powder
1 1/2 tsp Baking powder
1 tsp Vanilla
1/2 tsp Orange extract
1 tsp Ground cinnamon
1/4 tsp Ground cloves
1/4 tsp Ground nutmeg
12 tsp Sugar
1. Preheat oven to 350. In a blender container, combine pumpkin,eggs, bread and oil. blend until smooth. Add remaining ingredients. Blend until moistened. Continue to blend for 1 minute.
2. Pour batter into a 4X8 nonstick loaf pan that has been sprayed with a nonstick cooking spray.
3. Bake 35-40 minutes until brown. Cool in pan.
Per serving: 8g protein, 4g fat, 12g carb., 281mg sofium, 139mg chol., 147calories.