Chocolate-Swirled Pumpkin Loaf Bread

Chocolate-Swirled Pumpkin Loaf Bread

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From: Diabetic Living Magazine

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

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 1 Nonstick cooking spray
  • 3 ounces bittersweet chocolate, chopped
  • 3 tablespoons water
  • 2 tablespoons packed brown sugar (see Tip)
  • 2 tablespoons chopped pecans
  • 2 teaspoons chilled butter
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 2 eggs, lightly beaten
  • ¾ cup canned pumpkin
  • ⅓ cup maple syrup
  • ¼ cup unsweetened applesauce
  • ¼ cup canola oil
  • 1 teaspoon vanilla

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. 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.
  2. Meanwhile, in a small bowl stir together brown sugar and pecans. Using a fork, cut in butter until crumbly.
  3. 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.
  4. 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.
  5. 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 information

  • Serving size: 1 bread slice
  • Per serving: 156 calories; 7 g fat(2 g sat); 1 g fiber; 21 g carbohydrates; 3 g protein; 44 mcg folate; 25 mg cholesterol; 9 g sugars; 6 g added sugars; 1,839 IU vitamin A; 1 mg vitamin C; 21 mg calcium; 1 mg iron; 166 mg sodium; 99 mg potassium
  • Nutrition Bonus: Vitamin A (37% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 starch, ½ other carbohydrate

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