Autumn Pumpkin Bread

By ADW|2017-01-06T10:20:23-05:00Updated: November 3rd, 2009|Breads & Muffins, Diabetes Recipes|0 Comments


  • 1/4 cup margarine, softened
  • 10 3/4 tsp Equal for Recipes (36 packets Equal sweetener or 1 1/2 cups Equal Spoonful)
  • 1 large egg
  • 2 large egg whites
  • 1/2 to 3/4 tsp orange extract
  • 1 cup canned pumpkin
  • 1 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 cup raisins
  • 1/3 cup chopped pecans
  • 3 tbsp apricot fruit spread


  • Preheat Oven to 350°F (175°C)
  • Beat margarine and equal until blended in mixer bowl.
  • Beat in egg, egg whites, orange extract and pumpkin.
  • Mix in baking powder, baking soda, salt and spices.
  • Add raisins and chopped pecans and mix into batter.
  • Spread batter evenly in a greased 8 1/2″ x 4 1/2″ x 2 1/2″ loaf pan.
  • Bake in oven until browned and toothpick inserted in center comes out clean (50 to 60 minutes).
  • Cool bread in pan for 5 minutes.
  • Remove from pan and cool on wire rack.
  • Heat fruit spread until melted in small saucepan.
  • Brush on bread and garnish with pecans if desired.
  • Serve warm.

Food Exchanges: 1 Bread, 1 Fat.

Recipe provided courtesy of Merisant Corporation and the NutraSweet Company, makers of Equal

Nutritional Info (per serving):
Makes 8 Servings
Calories:    125
Protein:    2g
Carbohydrate:    18g
Fat:    5g
Cholesterol:    13mg
Sodium:    233mg

About the Author: ADW

ADW Diabetes is a diabetic supply mail order company that is dedicated to keeping diabetes management affordable. ADW takes a leading role in offering free diabetic education through Destination Diabetes, an informational component of the ADW website featuring tips and advice from diabetes and nutrition experts, diabetic recipes and more.

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