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Diabetic Whole Wheat Pumpkin Bread Recipe

Whole Wheat Pumpkin Bread

The perfect low-carb addition to your Thanksgiving table!

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Ingredients

Preparation time:
10 minutes
Baking time:
50 minutes

Directions

Yield:
10 servings

Serving size:
1/10th of a loaf

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.

Nutrition Information:

Calories: 142 calories, Carbohydrates: 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.

Kathleen Stanley is a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky. She is coauthor of Quick & Easy Diabetic Recipes for One, published by the American Diabetes Association in 2007.

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