We are cooking with Chef Karel Anne Tieszen this morning. She is a making a tasty spicy pumpkin cranberry bread.
Breakfast is a meal more difficult than most for diabetics, because most of the 'good' breakfast foods are all starch and high in carbohydrates. This Pumpkin Bread recipe uses whole wheat flour to add to your while grain count, and create a low glycemic food. While I think it is best warm from the oven, it's also good toasted the following day!
Spicy Pumpkin Cranberry Bread
Serving Size : 12
1 cup cranberries -- chopped
2 tablespoons brown sugar
15 ounces pumpkin puree -- (1 can)
1/2 cup unsweetened applesauce
1/4 cup honey
1/4 cup apple cider
2 tablespoons brown sugar, packed
2 tablespoons vegetable oil
2 egg whites
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon salt
1/2 teaspoon orange zest -- optional
1/2 teaspoon cardamom
1/4 teaspoon baking soda
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 cups whole wheat flour
2 teaspoons baking powder
1. Preheat the oven to 350F. Prepare a loaf pan (8 1/2 x 4 1/2 x 3) with non-stick spray.
2. Roughly chop the cranberries, and mix them with 2 tablespoons of brown sugar. Set them aside while you prepare the other ingredients.
3. In a large bowl, using an electric mixer, beat together until smooth the remaining ingredients, except the flour and baking powder. Add the flour and baking powder last, and mix well. Stir in the cranberries.
4. Pour the batter into the loaf pan, and smooth the top to spread evenly.
5. Bake bread in the middle of the oven for an hour and 15 minutes, and leave in the pan on a rack for 10 minutes. Turn the bread out onto the rack and cool completely. [ For 12 muffins, bake 30-35 minutes ]
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Per Serving : 158 Calories; 3g Fat (17.3% calories from fat); 4g Protein; 31g Carbohydrate; 4g Dietary Fiber; 18mg Cholesterol; 305mg Sodium. Diabetic Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.