Chocolate and pumpkin flavors pair perfectly together in this diabetic-friendly loaf bread recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees Fahrenheit. Coat a 9x5-inch loaf pan with cooking spray. In a small saucepan cook and stir chocolate and the water over low until melted and smooth; cool.

  • Meanwhile, in a small bowl stir together brown sugar and pecans. Using a fork, cut in butter until crumbly.

  • In a large bowl stir together flour, baking soda, pumpkin pie spice and salt. In a medium bowl combine the remaining ingredients. Add pumpkin mixture to flour mixture; stir just until moistened.

  • Spread half of the batter into the prepared loaf pan. Drizzle with half of the melted chocolate; swirl chocolate into batter with a narrow metal spatula. Repeat with the remaining batter and chocolate. Sprinkle with pecan mixture.

  • Bake 40 to 45 minutes or until a toothpick comes out clean. Cool bread in pan on a wire rack 10 minutes. Remove; cool completely on wire rack.


Tip: we do not recommend a sugar substitute for this recipe.

Nutrition Facts

156 calories; 7.3 g total fat; 2.1 g saturated fat; 25 mg cholesterol; 166 mg sodium. 99 mg potassium; 21 g carbohydrates; 1.3 g fiber; 9 g sugar; 2.7 g protein; 1839 IU vitamin a iu; 1 mg vitamin c; 44 mcg folate; 21 mg calcium; 1 mg iron; 18 mg magnesium; 6 g added sugar;