Low Carb Diabetic Diet

Pumpkin Nut Bread Recipe


2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon baking soda

1/2 teaspoon ground cloves

1 cup packed brown sugar

1/3 cup shortening

2 eggs

1 cup canned pumpkin

1/4 cup milk

1/2 cup coarsely chopped walnuts

1/2 cup raisins

Oven 350o



In a mixing bowl stir together flour, baking powder, salt, ginger, baking soda, and cloves; set aside. In a large mixer bowl beat together brown sugar and shortening till well combined; beat in eggs. Add pumpkin and milk; mix well. Add flour mixture to sugar-pumpkin mixture, mixing well. Stir in chopped nuts and the raisins.


Turn batter into a greased 9x5x3-inch loaf pan. Bake in a 350o oven for 55 to 60 minutes or till a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remover from pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf.


Per serving(1/18 of serving): 178 calories, 3 g protein, 27 g carbohydrates,7 g fat, 125 mg sodium


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