Breads are not the best foods for diabetics. This however should work for most diabetics as long as they control the quantity. Do not over-indulge! If you are the only one eating this, after it is completely cool, cut into slices. Place one or two slices in a ziplock baggie, press out air and zip. Repeat with as many as desired. Place the baggies inside a 1-gallon baggie and place in the freezer. Remove a baggie as desired.
1 1/2 cups Splenda or equivalent of your favorite sweetener
1 cup canned pumpkin
1/2 cup water
1/3 cup unsweetened applesauce
2 large eggs
1 2/3 cups white whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
14 tsp baking powder
1/4 tsp ground cloves
1 cup chopped, peeled tart apples
3/4 cup chopped walnuts
Heat oven to 325-degrees.
Grease a 9-inch loaf pan; set aside.
In another bowl, combine flour, baking soda, salt, spices, and baking powder; add to the pumpkin mixture. Beat on low speed, just until moistened. Fold in the apples and walnuts.
Pour batter into the prepared loaf pan and bake at 325 for 1 1/2 to 1 3/4 hours until a wooden toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Makes 1 regular loaf
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