Best 2 Diabetic Pumpkin Bread With Splenda Recipes

Calling all pumpkin spice lovers with diabetes or those looking for a healthier alternative! This delectable diabetic pumpkin bread, made with Splenda, is a delightful treat that won't spike your blood sugar. Indulge in the moist, tender crumb and a burst of warm, autumnal spices in every bite. This recipe is not only easy to make, but also features a sugar-free glaze that adds a touch of sweetness without compromising your health goals. Additionally, discover a collection of fantastic recipes within the article, including a keto pumpkin bread, a gluten-free pumpkin bread, and a vegan pumpkin bread. Each recipe caters to different dietary preferences, ensuring everyone can enjoy this classic fall delight.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY PUMPKIN BREAD (SUGAR FREE - SPLENDA)

Cranberry Pumpkin Bread (Sugar Free - Splenda) image

Made this for Thanksgiving when I had more pumpkin and cranberries than I needed. The walnut topping is optional but also one of my favorite parts.

Provided by MandAs

Categories Quick Breads

Time 1h15m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 17

Ingredients

2 cups canned pumpkin
1 cup skim milk
3/4 cup Splenda granular, sugar substitute
2 eggs
2 cups flour
1 tablespoon cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh cranberries, rinsed
1/2 cup walnuts, chopped
1/2 cup rolled oats
1 tablespoon margarine
1 teaspoon cinnamon
1 tablespoon Splenda granular, sugar substitute

Steps:

Preheat oven to 350 degrees.
In a bowl stir together wet ingredients, combining the pumpkin, milk, splenda, and eggs.
In a separate bowl stir together dry ingredients, combining the flour, cinnamon, pumpkin pie spice, ginger, baking soda, baking powder, and salt.
Add the dry ingredients and cranberries to the wet mixture, stirring only until just combined. Be careful not to over mix the batter.
Pour batter into a greased loaf pan. Combine topping ingredients and sprinkle over the top of the pan. Pressing the topping down slightly will help it adhere to the bread.
Bake approximately 60 minutes or until a toothpick can be inserted and come out clean.

Nutrition Facts : Calories 261.9, Fat 8.4, SaturatedFat 1.4, Cholesterol 53.5, Sodium 550, Carbohydrate 39.4, Fiber 5.4, Sugar 3.5, Protein 8.8

SUGAR FREE PUMPKIN BREAD

Sugar Free Pumpkin Bread image

This is an adaption of several other recipes. I find it is very moist, and is a wonderful treat for those diabetics in your life.

Provided by itscolleen

Categories Breads

Time 55m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup bread flour
3/4 cup all-purpose flour
1/2 teaspoon sea salt
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 egg
1 tablespoon canola oil
1 cup Splenda granular
7 1/2 ounces pumpkin puree (1/2 can)
1/2 cup unsweetened applesauce

Steps:

Preheat oven to 350 degrees.
Grease a loaf pan, and set aside.
Combine flours, salt, pumpkin spice, and baking powder in a med sized bowl.
Combine egg, cannola oil, splenda, pumpkin, and apple sauce in another bowl.
Mix wet mixture until well blended, slowly add in dry mixture.
When well mixed, pour into loaf pan.
Bake at 350 degrees for 45 minutes until a toothpick comes out clean.
Remove from oven and lay loaf pan on it's side to remove the bread.
Slice into 12 and enjoy!

Nutrition Facts : Calories 74.4, Fat 1.8, SaturatedFat 0.3, Cholesterol 15.5, Sodium 133.9, Carbohydrate 12.7, Fiber 0.6, Sugar 1.3, Protein 2.1

Tips:

Use ripe bananas: Overripe bananas add sweetness and moisture to the bread, reducing the need for added sugar. They also help bind the ingredients together.
Measure ingredients accurately: Baking is a science, and inaccurate measurements can affect the outcome of your bread. Use measuring cups and spoons to ensure the correct proportions of ingredients.
Don't overmix the batter: Overmixing the batter can result in a tough, dense bread. Mix just until the ingredients are combined.
Bake the bread at the right temperature: The ideal temperature for baking pumpkin bread is 350°F (175°C). This allows the bread to rise and bake evenly without burning.
Check the bread for doneness before removing it from the oven: Insert a toothpick into the center of the loaf. If it comes out clean, the bread is done.

Conclusion:

This diabetic-friendly pumpkin bread is a delicious and nutritious treat that can be enjoyed by people with diabetes and those without. It is made with whole wheat flour, oats, and pumpkin puree, which are all good sources of fiber. The bread also contains Splenda, a no-calorie sweetener that does not raise blood sugar levels. This recipe is a great way to enjoy a sweet treat without compromising your health.