Question: pumpkin bread for diabetic? my wife wants to make pumpkin bread for my diabetic grandpa.\ndoes anybody know any recipies for pumpkin bread that he can eat?

Answer: Autumn Pumpkin Bread (Diabetic)\n1/4 cup margarine, softened\n10 3/4 teaspoons Equal for Recipes or 36 packets Equal sweetener or 1 1/2 cups Equal Spoonful™\n1 large egg\n2 large egg whites\n1/2 to 3/4 teaspoon orange extract\n1 cup canned pumpkin \n1 1/4 cups all-purpose flour\n2 teaspoons baking powder\n3/4 teaspoon baking soda\n1/2 teaspoon salt\n1 1/2 teaspoons ground cinnamon\n3/4 teaspoon ground ginger\n1/4 teaspoon ground nutmeg\n1/2 cup raisins\n1/3 cup chopped pecans\n3 tablespoons apricot fruit spread\nPecan halves or chopped pecans (optional) \nBeat margarine and Equal until blended in mixer bowl; beat in egg, egg whites, orange extract, and pumpkin. Mix in combined flour, baking powder, baking soda, salt, and spices; mix in chopped raisins and chopped pecans. \nSpread batter evenly in greased loaf pan, 8 1/2 x 4 1/2 x 2 1/2-inches. \nBake bread in preheated 350*F (175*C) oven until browned and toothpick inserted in center comes out clean, 50 to 60 minutes. Cool bread in pan 5 minutes; remove from pan and cool on wire rack. \nHeat fruit spread until melted in small saucepan; brush on bread and garnish with pecans. \nMakes 1 loaf (about 16 slices).\n\nNutrition Information Per Serving: 125 cal., 2 g pro., 18 g carbo., 5 g fat, 13 mg chol., 233 mg sodium.\n\nFood Exchanges: 1 Bread, 1 Fat.\n\nRecipe provided courtesy of Merisant Corporation  and the NutraSweet Company, makers of Equal\nhttp://www.cooksrecipes.com/diabetic/autumn-pumpkin-bread-diabetic-recipe.html\n==================================\nThis recipe when compared to a full fat, full sugar version has a 14% reduction in calories, a 33% reduction in total carbohydrates and a 50% reduction in total sugars!\n\nGolden Pumpkin Loaf\n1/3 cup plain fat-free yogurt\n1 tablespoon no-fat sour cream\n2 cups pumpkin puree\n3 large eggs or egg substitute equivalent\n1/4 cup vegetable oil\n2 1/2 cups all-purpose flour\n3/4 cup SPLENDA Granular \n1 tablespoon plus1 teaspoon baking powder\n1 tablespoon pumpkin pie spice\n1 cup raisins\n1/4 cup chopped walnuts \nPreheat oven to 350°F. Spray two 9 x 5-inch loaf pans with butter-flavored cooking spray. Set aside. \nBlend yogurt, sour cream, pumpkin, eggs and vegetable oil in a large mixing bowl. Add flour, SPLENDA Granular, baking powder and pumpkin pie spice. Stir well. Add raisins and walnuts. Stir until just blended. \nSpread batter into prepared pans. Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean. \nCool and cut each loaf into eight thick slices. \nMakes 2 loaves (16 servings).\n\nNutrients Per Serving: \nServing Size 1 slice, Total Calories 180, Calories from fat 50, Total fat 6 g, Saturated fat 1 g, Cholesterol 40 mg, Sodium 80 mg, Total Carbohydrate 27 g, Dietary Fiber 2 g, Sugars 9 g, Protein 4 g.\n\nExchanges Per Serving: 2 starches, 1 fat.\n\nRecipe developed by JoAnna Lund, author of Healthy Exchanges Cookbooks.\n\nRecipe courtesy of Splenda, Inc. \nhttp://www.cooksrecipes.com/diabetic/golden_pumpkin_loaf_recipe.html\n==================================\nDiabetic Recipes\nHundreds of sugar-free, low-carb and lowfat diabetic recipes for beverages, breads, desserts, condiments, side dishes and main dish recipes.\nhttp://www.cooksrecipes.com/category/diabetic.html
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