Chocolate and pumpkin flavors pair perfectly together in this diabetic-friendly loaf bread recipe.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
2 hrs 15 mins


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; protein 2.7g 5% DV; carbohydrates 21g 7% DV; dietary fiber 1.3g 5% DV; sugars 8.5g; fat 7.3g 11% DV; saturated fat 2.1g 10% DV; cholesterol 24.7mg 8% DV; vitamin a iu 1839.4IU 37% DV; vitamin c 0.6mg 1% DV; folate 44.5mcg 11% DV; calcium 21mg 2% DV; iron 1.3mg 8% DV; magnesium 17.9mg 6% DV; potassium 98.8mg 3% DV; sodium 166.5mg 7% DV; added sugar 5.6g.