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URL: http://www.diabetesselfmanagement.com/recipes/breads/whole-wheat-pumpkin-bread/print/

Whole wheat pumpkin bread

Preparation time: 10 minutes
Baking time: 50 minutes

Nonstick cooking spray
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1 cup Splenda No Calorie Sweetener, Granular
1 teaspoon baking soda
1 cup pumpkin puree
1/2 cup canola oil
1 whole egg
1 egg white
1/3 cup water
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice

Preheat oven to 350°F. Spray a 9″ x 5″ x 3″ loaf pan with nonstick cooking spray. In a large mixing bowl, combine all ingredients in the order listed, stirring after each addition. Stir only enough to combine ingredients into a smooth batter. Pour into prepared pan. Bake 45–50 minutes, until a cake tester inserted into the center of the loaf comes out clean.

Yield: 10 servings
Serving size: 1/10th of a loaf

Nutrition Facts

Per Serving:
  Calories: 142
  Carbohydrate: 10 g
  Protein: 3 g
  Fat: 10 g
  Saturated fat: 1 g
  Cholesterol: 21 mg
  Sodium: 292 mg
  Fiber: 1 g

  Exchanges per serving: 1/2 starch, 2 fat
  Carbohydrate choices: 1/2

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