Pumpkin-Raisin Bread from Healthy Diabetic Recipes

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If you are unsure whether this Pumpkin-Raisin Bread recipe is suitable for your personal diabetic diet, please consult your doctor or a qualified nutritionalist.

“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.”

~ Craig Claiborne

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Pumpkin-Raisin Bread Recipe

Recipe Ingredients:

1/3 cup Vegetable oil
2 tbsp Sugar
2 Eggs
3/4 cup Cooked or canned pumpkin
1 cup Unbleached enriched wt.flour
1 cup Whole wheat flour
1 tbsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
1 tsp Ground cinnamon
1/2 cup Raisins
1/4 cup Lowfat milk or orange juice

Recipe Instructions:

Beat together the oil, sugar, eggs, and pumpkin until light and
fluffy. Combine the flours, baking powder, baking soda, salt,
cinnamon and raisins in a bowl. Stir into the creamed mixture with
the milk or orange juice.

Pour into an oiled 9 x 5 inch loaf pan. Bake at 350 F for 40 to 45
minutes.

1/15 recipe - 153 calories, 1 bread, 1/2 fruit, 1 fat 23 grams
carbohydrate, 3 grams protein, 6 grams fat 122 mg sodium, 117 mg
potassium, 37 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93

Servings: 15

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”
~ Doug Larson

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Important Note: This Pumpkin-Raisin Bread recipe was located in the public domain.It is suitable' for diabetics and low carb diets solely because someone, somewhere, decided to publish them as such. I am not qualified in medicine or nutrition, so please use your own common sense when deciding which are appropriate for your particular diet.

This Pumpkin-Raisin Bread recipe is located in our Bread Recipes section.

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This Pumpkin-Raisin Bread Recipe may also be ideal for anyone following the Atkins diet, or seeking to reduce their carbohydrate intake for other reasons.