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This honey-sweetened, nut- and date-studded pumpkin bread gets bright taste from orange zest and juice.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
1 hr 20 mins


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; protein 2.7g; carbohydrates 22.5g; dietary fiber 1.5g; sugars 11.6g; fat 3.7g; saturated fat 0.4g; vitamin a iu 2168.5IU; vitamin c 2mg; folate 29.8mcg; calcium 29.5mg; iron 1mg; magnesium 16.3mg; potassium 100.5mg; sodium 102.2mg.