Pumpkin Bread with Truvia baking blend

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 156.8
  • Total Fat: 8.8 g
  • Cholesterol: 39.6 mg
  • Sodium: 272.0 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 2.9 g
  • Protein: 4.3 g

View full nutritional breakdown of Pumpkin Bread with Truvia baking blend calories by ingredient


Introduction

I love my home made pumpkin bread and this is a diabetic version that is just as good. Low sugar, and low carb. Goes good with coffee or tea in the morning. I love my home made pumpkin bread and this is a diabetic version that is just as good. Low sugar, and low carb. Goes good with coffee or tea in the morning.
Number of Servings: 24

Ingredients

    2/3 cup Crisco
    1-1/3 cups Truvia baking blend
    4 eggs
    2 cups canned pumpkin (1-15 oz can)
    2/3 cup water
    3-1/3 cups whole wheat flour
    1-1/2 tsp. salt
    1/2 tsp. Baking Powder
    2 tsp. ground cinnamon
    1 tsp. ground nutmeg
    2 tsps. baking soda
    2/3 cup chopped walnuts.

Tips

You may omit the nuts or use another kind, or use raisins instead. (raisins will increase the sugar content)

This bread stores well, if you let it cool completly then wrap in wax paper and aluminum foil and refrigerate.


Directions

Preheat oven to 350 degrees. Grease 2-9X4" loaf pans or 3-8x4 ones. Cream Crisco and Truvia together, add eggs one at a time beating well between each, add pumpkin and mix in, carefully add water and mix well on low speed, (mixture is thin at this point and can splash) Sift dry ingredients together. Add to the pumpkin mix a bit at a time and mix together well. Add nuts, (you might have to do this last by hand as the addition of the dry ingredients will make the mixture stiff) Fold into prepared pans and back 65 to 70 minutes until a toothpick inserted comes out clean.

Serving Size: Makes about 24 1/2 inch slices

Number of Servings: 24

Recipe submitted by SparkPeople user NIGHTCLOUD_KLES.