Autumn Pumpkin Bread
Diabetic-friendly pumpkin bread, the perfect sweet quick bread for autumn, or anytime of the year.
1/4 cup margarine, softened
10 3/4 teaspoons Equal® for Recipes or 36 packets Equal® sweetener or 1 1/2 cups Equal® Spoonful™
1 large egg
2 large egg whites
1/2 to 3/4 teaspoon orange extract
1 cup canned pumpkin
1 1/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup raisins
1/3 cup chopped pecans
3 tablespoons apricot fruit spread
Pecan halves or chopped pecans (optional)
- Beat 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.
- Spread batter evenly in greased loaf pan, 8x4x2-inches.
- Bake 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.
- Heat fruit spread until melted in small saucepan; brush on bread and garnish with pecans.
Makes 16 servings.
Nutritional Information Per Serving (1/16 of recipe): 125 cal., 2 g pro., 18 g carbo., 5 g fat, 13 mg chol., 233 mg sodium.
Food Exchanges: 1 Bread, 1 Fat.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.