very Good Pumpkin Bread recipe

This is an very good pumpkin bread recipe. It makes 2 large loaves. If you are fond of spices, you can duplicate them without a problem. You can also substitute applesauce for half or all of the oil. If you substitute applesauce for all of the oil, the loaf will be sLightly spongy when slicing, but it will taste just as good. Wrap the loaves in plastic wrap or place in an empty bread wrapper to store them. They taste even better the following day after baking.

very Good Pumpkin Bread recipe

very Good Pumpkin Bread recipe

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very Good Pumpkin Bread recipe

very Good Pumpkin Bread recipe

Pumpkin Bread Recipe

3 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
2 cups white sugar
3 eggs
2 1/2 cups cooked and mashed pumpkin (can use puree)
1 cup vegetable oil
1 cup raisins (optional)

1. get ready two 9x5 bread pans by greasing and Lightly flouring them. Preheat oven to 350 degrees F.
2. Concentrate flour, salt, baking soda, cinnamon, nutmeg, ginger, cloves and sugar in a large mixing bowl. Stir well until all spices are blended throughout. Add raisins and stir to blend.
3. Add the pumpkin, eggs and oil to the dry ingredients. Beat well until all dry ingredients are moistened.
4. Pour the batter and distribute equally into prepared bread pans.
3. Bake roughly 50-60 minutes or until toothpick inserted in the town comes out clean. Do not over bake or loaves will be dry.
4. ReMove from oven and turn out loaves from pans to cool on wire rack or dish towel.

very Good Pumpkin Bread recipe

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dessert For Diabetics - Orange Glazed Pumpkin Bundt Cake and How to Make Sugar-Free Powdered Sugar

Pumpkin is all the time a beloved fall and holiday item. All our images of fall seem to have a pumpkin in them somewhere. But not only are pumpkins a part of our fall decor, they are also a big part of our diet. And pumpkin is a healthy food we should all enjoy. Help the diabetic in your life to enjoy pumpkin treats, too. Orange-glazed pumpkin bundt cake is a diabetic kindly recipe.

Orange-Glazed Pumpkin Bundt Cake

Spice Rack

1 cup all-purpose flour
1/2 cup whole-wheat flour
2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup Smart balance Butter-Flavored Spread
1/2 cup Splenda
1/2 cup Light brown sugar
1 cup canned pumpkin
1 large egg or 1/4 cup egg substitute
1/2 cup low-fat buttermilk
2 tsp vanilla extract
1/3 cup powdered sugar
2 tsp orange juice

dessert For Diabetics - Orange Glazed Pumpkin Bundt Cake and How to Make Sugar-Free Powdered Sugar

Preheat oven to 350 degrees. Coat a 6-cup bundt pan with non-stick cooking oil spray and set aside.

Combine flours, spice, baking powder, baking soda and salt in a medium mixing bowl and whisk to mix well. Set aside.

Combine butter-flavored spread, Splenda and brown sugar in a large mixing bowl and beat with galvanic mixer at medium speed until well blended. Beat in egg and pumpkin. Reduce mixer speed to low, beat flour blend into pumpkin mixture. Beat in buttermilk and vanilla just until moistened. Spoon the batter into pan and bake 25 to 30 minutes or until a toothpick inserted in town comes out clean. Cool in pan on a wire rack for 10 minutes. Then take off from pan and cool fully on wire rack.

If you wish to use the glaze, couple the powdered sugar and orange juice in a small bowl. Stir until well mixed; add water a drop at a time if needed to reach drizzling consistency. Drizzle over cooled cake.

Note: This recipe was adapted from "The Big Book of Diabetic Desserts" by Jackie Mills.

*To make sugar-free powdered sugar:

Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder. 0 grams of sugar and only 4 carbs per tablespoon.
Now don't tell. Most citizen won't know the difference.

Enjoy!

dessert For Diabetics - Orange Glazed Pumpkin Bundt Cake and How to Make Sugar-Free Powdered Sugar

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