But not the calories. Or what it does to my blood sugar level. Not to mention the extra fat that makes it taste soooo good.
Recently, my sister gave me a cooking tip that I'm sure to incorporate in my recipes. I tried it with this pumpkin bread recipe from an old church cookbook, and it was a success. Instead of shortening (yes, it actually called for shortening, though I always used butter), swap 1-to-3 with ground flax seed. Sounds strange, and my sister told me it might give a slightly nutty hint, but with pumpkin bread I was ready to try it.
Don't know where to get ground flax? It's pretty mainstream, even Wal-Mart carries it in the baking area these days.
So, here is my diabetic-friendly, low-sugar pumpkin, lower-fat pumpkin bread recipe that I hope will please your family too.
Healthy Pumpkin Bread that Tastes Greatmakes one loaf
1 5/8 cup flour
1 tsp. soda
3/4 tsp. salt
1 1/3 c. Splenda
1/4 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. cloves
1 cup ground flax seeds
1 c. canned pumpkin
1/3 cup water
1/3 cup walnuts
Preheat oven to 350. Spray 9x5 pan.
Stir together dry ingredients. Add wet ingredients until mixed. Fold in nuts.
Bake at 350 for one hour.