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; total fat 7.3g 11% DV; saturated fat 2.1g; cholesterol 25mg 8% DV; sodium 166mg 7% DV; potassium 99mg 3% DV; carbohydrates 21g 7% DV; fiber 1.3g 5% DV; sugar 9g; protein 2.7g 5% DV; exchange other carbs 2; vitamin a iu 1839IU; vitamin c 1mg; folate 44mcg; calcium 21mg; iron 1mg; magnesium 18mg; added sugar 6g.