Diabetic Cooking

Buttermilk oatmeal bread

Preparation time: 15 minutes. Baking time: 55–65 minutes. Cooling time: 10 minutes. Standing time: 30 minutes.


  • 1 1/2 cups buttermilk
  • 1/2 cup regular rolled oats
  • Vegetable cooking spray
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/4 cup canola oil
  • 2 egg whites, beaten
  • 1/2 cup raisins


In a large bowl, stir together buttermilk and oatmeal; allow to stand for 30 minutes. Preheat oven to 350°F. Spray a medium (8 1/2–inch) loaf pan with cooking spray. In a small bowl, stir together flours, cinnamon, ginger, baking soda, baking powder, and salt. Set aside. Add sugar, oil, egg whites, and raisins to the oatmeal mixture and stir until blended. Add the dry ingredients and mix to blend only, avoiding overbeating. Spread mixture in prepared pan and bake for 55 to 65 minutes. Cool in the pan for 10 minutes. Turn loaf out of the pan onto a wire rack to finish cooling.

Yield: 1 medium loaf (12 slices).

Serving size: 1 slice.

Nutrition Facts Per Serving:
Calories: 175 calories, Carbohydrates: 29 g, Protein: 4 g, Fat: 5 g, Saturated Fat: <1 g, Sodium: 137 mg, Fiber: 2 g

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

This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.