This honey-sweetened, nut- and date-studded pumpkin bread gets bright taste from orange zest and juice. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of two 8x2-inch loaf pans or line bottoms with parchment paper; set aside. In a large bowl, stir together all-purpose flour, whole wheat flour, baking powder, nutmeg, salt, and baking soda. Set aside.

  • In a medium bowl, stir together pumpkin, sugar, egg, honey, oil, orange peel, and orange juice. Using a wooden spoon, stir pumpkin mixture into flour mixture just until combined. Stir in nuts and dates or raisins. Divide mixture between the prepared pans.

  • Bake about 50 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.


Tips: If using a sugar substitute-sugar blend, we recommend Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Be sure to use package directions to determine product amount equivalent to 3/4 cup sugar.

Nutrition per serving with sugar substitute-sugar blend: 117 cal., 4 g total fat (1 g sat. fat), 0 mg chol., 87 mg sodium, 19 g carbo., 2 g fiber, 3 g pro. Exchanges: 0.5 starch, 1 other carbo., 0.5 fat

To make ahead: Prepare as directed. Place each loaf of bread in a freezer container or bag. Seal, label, and freeze for up to 3 months. To serve, thaw the wrapped bread at room temperature.

Nutrition Facts

130 calories; 3.7 g total fat; 0.4 g saturated fat; 102 mg sodium. 101 mg potassium; 22.5 g carbohydrates; 1.5 g fiber; 12 g sugar; 2.7 g protein; 2168 IU vitamin a iu; 2 mg vitamin c; 30 mcg folate; 29 mg calcium; 1 mg iron; 16 mg magnesium;