If you are looking for a moist but yet delicious homemade Bajan pumpkin bread then your search is over!
Try this delicious Bajan Whole Wheat Pumpkin Bread recipe for diabetics.
Pumpkin bread is a fast bread to make with pumpkin, You can cook and soften the pumpkin before baking or use it directly while baking the bread. Add nutmeg, cinnamon, and canola oil for enriched flavours.
To keep this bread soft and moist; it’s all about the oil. Oil plays a big part in this recipe, the pumpkin and oil flavour keeps the texture very moist for a long time.
Visit your Barbados farmer’s market and get yourself a fresh pumpkin for this diabetic recipe.
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1 cup Splenda No Calorie Sweetener, Granular
1 teaspoon baking soda
1 cup pumpkin puree
1/2 cup canola oil
1 whole egg
1 egg white
1/3 cup water
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice
Preheat oven to 350°F. Spray a 9″ x 5″ x 3″ loaf pan with nonstick cooking spray.
In a large mixing bowl, combine all ingredients in the order listed, stirring after each addition.
Stir only enough to combine ingredients into a smooth batter.
Pour into prepared pan.
Bake 45–50 minutes, until a cake tester inserted into the center of the loaf, comes out clean.
Recipe Submitted by Good Old Bajan Cooking Group.
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