Diabetic Bread Recipes

These diabetic bread recipes are some of my favourite. Now bread is a food that is made around the world in every country and when you have diabetes the extra starch does not help your blood sugar.

So I have found some diabetic friendly bread that will not throw your blood out of whack.




Diabetic Bread Recipes -  Banana Bread

Diabetic Bread Recipes #1

Ingredients


2-1/4 cup all-purpose flour

2/3 cup honey-crunch wheat germ

1/4 teaspoon baking Soda

1/2 cup rolled oats, uncooked

1/4 cup brown sugar splenda, packed

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup egg substitute, thawed

1/3 cup walnuts, chopped

1 teaspoon vanilla extract

1-1/2 sticks margarine

1-1/2 cup mashed bananas

6 ounce can frozen apple juice concentrate, thawed

Directions


Preheat oven to 350 degrees F.

Grease 9"x5" loaf pan.

In large bowl, mix first 7 ingredients.

With pastry blender, cut in magarine until mixture resembles coarse crumbs.

Stir in bananas, undiluted apple-juice concentrate, egg substitute, walnuts, and vanilla just until flour is moistened.

Spoon batter into pan.

Bake 60 minutes or until toothpick inserted into center of bread comes out clean.

Cool bread in pan on wire rack 10 minutes; remove from pan and cool slightly.

Serve warm, or cool completely to serve later.


Nutritional Facts per serving

Calories:     180

Sodium: 135 mg

Fat: 5 g

Carbohydrates: 15 g

Exchanges: 1 Bread; 1 Fruit; 1 Fat

Source: Diabetic Gourmet   


Chocolate-Chunk Banana Nut Bread

Diabetic Bread Recipes #2

SERVES: 4

Ingredients


2 cups all-purpose flour

1 cup Splenda No Calorie Sweetener, Granulated

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 (1 ounce) squares Bakers* Semi-Sweet Baking Chocolate

2 eggs

1 cup mashed ripe bananas

1/3 cup oil

1/4 cup milk

1/2 cup chopped walnuts

Directions


Preheat oven to 350 degrees F. Grease 9x5-inch loaf pan. Set aside.

Combine flour, Splenda Granulated Sweetener, baking powder, baking soda, and salt in a large bowl. Set aside. Coarsely chop baking chocolate bars.

Mix eggs, bananas, oil, and milk in a large bowl until well blended. Add dry ingredients; stir until just moistened. Stir in chopped chocolate and walnuts.

Pour into greased loaf pan.

Bake for 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

Nutritional Facts per serving

Calories: 180

Calories from Fat: 90

Protein: 4 g

Sodium: 105 mg

Cholesterol: 25 mg

Fat: 10 g

Saturated Fat: 2.5 g

Dietary Fiber: 2 g

Carbohydrates: 21 g

Source: Splenda 



Cranberry Nut Bread

Diabetic Bread Recipes #3

Ingredients


2 cups all-purpose flour

1 cup whole wheat flour

1-1/4 cups sugar

1 Tbsp baking powder

1 tsp baking powder

1 tsp baking soda

2 cups fresh cranberries, chopped

1 cup walnuts, coarsely chopped

2 Tbsp orange peel, grated

1/2 cup frozen egg substitute, thawed or 4 large egg whites

1-1/4 cups skim milk

1/3 cup vegetable oil

Wax paper

Directions


Preheat oven to 350F degrees.

Mix flours, sugar, baking powder and baking soda in a large bowl with a fork. Stir in cranberries, walnuts and orange peel. Set aside.

Beat egg substitute, milk and oil in a small bowl with fork. Stir egg mixture into flour mixture just until flour is moistened. Spoon batter into 2 wax paper-lined loaf pans (9x5x3-inches) or 4 small, wax paper-lined loaf pans. Bake 60 to 65 minutes for large loaves and 45-50 minutes for small loaves, or until toothpick inserted in center comes out clean. Cool bread in pans on wire racks for 10 minutes; remove bread from pans and cool completely.

Nutritional Facts per serving

Calories: 97

Sodium: 66 mg

Cholesterol: 0 mg

Fat: 3.8 g

Carbohydrates: 15 g

Exchanges: 1 Bread/Starch; 1-1/2 Fat


Source: Cinnamon Hearts Newsletter


Zucchini Bread

Diabetic Bread Recipes #4

SERVES: 30

Ingredients


1-1/2 cups shredded zucchini

1-1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

1/3 cup Splenda Sugar Blend

1/4 cup low-fat milk

1 large egg

2 tablespoons trans-free spread, melted

1 teaspoon vanilla extract

Directions


Preheat oven to 350 degrees F. Coat an 8 x 4-inch non-stick loaf pan with non-stick cooking spray.

Use paper towels to blot excess water from zucchini. Set aside.

In a large bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt.

In another large bowl, whisk Splenda Sugar Blend, milk, egg, trans-free spread, and vanilla. Stir in zucchini. Add dry ingredients and mix just until moistened. (Batter will be lumpy.) Scrape into prepared pan.

Bake 35 to 45 minutes, or until a tester inserted in center comes out clean. Cool in pan 10 minutes. Remove to a wire rack; cool completely.

 

Nutritional Facts per serving

Calories: 130

Calories from Fat: 25

Protein: 3 g

Sodium: 190 mg

Cholesterol: 20 mg

Fat: 2.5 g

Saturated Fat: .5 g

Dietary Fiber: 1 g

Sugars: 7 g

Carbohydrates: 22 g

Source: Splenda

More beef Recipes visit Diabetic Gourmet  


If you like those diabetic beef recipes try some of these other recipes

Diabetic Recipes

Smoothie Recipes

Beef Recipes

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