Diabetic Pumpkin Bread

› Diabetic Pumpkin Bread

Diabetic Dessert Recipes

This diabetic pumpkin bread uses coconut sugar, coconut flour and almond flour which are all low on the glycemic index.

This recipes also uses coconut milk which will have this pumpkin bread some added richness.

With the use of cinnamon, cloves, and pumpkins pie spices with surly enhance the flavor.

This is a special recipe from Vanessa Barajas’ Clean Eating with a Dirty Mind cookbook.

How To Make Diabetic Pumpkin Bread

Recipe Type

Dessert 

Degree of Difficulty

Easy

Yield

12 servings

Ingredients

1 cup(s) almond flour, fine-ground, blanched

1/4 cup(s) coconut flour

1 teaspoon(s) cinnamon

1/2 teaspoon(s) baking soda

1/2 teaspoon(s) sea salt, fine grain

1/2 teaspoon(s) pumpkin pie spice

1/4 teaspoon(s) cloves, ground

1 cup(s) coconut sugar

1/2 cup(s) pumpkin puree, organic, canned

1/3 cup(s) coconut oil, melted

3 tablespoon(s) coconut milk, full fat

1 whole vanilla bean(s), split lengthwise and seeds scraped or 1 tsp vanilla extract

4 large egg(s)

Instructions

Adjust an oven rack to the middle position and preheat the oven to 325*F (162*C). Line the bottom of a 9 by 5-inch (23 by 12.75 cm) glass loaf pan with parchment paper; set aside.

Combine the flours, cinnamon, baking soda, salt, pumpkin pie spice, cloves, and coconut sugar in the bowl of a large food processor. Pulse 10 times or until mixed. Then add the pumpkin puree, coconut oil, coconut milk, vanilla bean seeds or extract, and eggs and process for 30 seconds or until combined. Scrape down the sides and process again if needed.

Use a rubber spatula to transfer the mixture to the parchment-lined loaf pan. Bake for 70 to 75 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes, then use a knife to loosen the bread from the sides of the pan. Remove the loaf from the pan by lifting the parchment paper. Let cool completely before slicing and serving.

Notes: Glass and metal pans bake at different temperatures. If you have only a metal loaf pan to work with, try reducing the baking time to 45 to 50 minutes.

Cooking Times

Preparation Time: 25 minutes

Approximate Cook Time: 55 to  60 minutes

Total Time: 85 mintures

SourceThe Paleo Plan

Nutrition Facts

Serving Size 1 slice 

Amount Per Serving

Calories from Fat 38

Calories 179 

% Daily Values*

Total Fat 4.2g 6%

  Saturated Fat 0.681g 3%

  Polyunsaturated Fat 1.801g  

  Monounsaturated Fat 1.39g  

Cholesterol 26mg 9%

Sodium 151mg 6%

Potassium 86mg  

Total Carbohydrate 33.75g 11%

  Dietary Fiber 1g 4%

  Sugars 21.7g  

Protein 2.48g



Watch the video here on how to make diabetic pumpkin bread.

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