Two Sweet Bread Recipes

Whether you are looking for a delicious bread to serve your family, take to a pitch-in, share with co-workers, or serve at a shower, tea, or coffee klatch, here are a couple of recipes that are not only tasty but also suitable for the diabetics in the group.


2 cups all-purpose flour
3/4 cup Equal Sugar-Lite
3 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 1/2 cups no-sugar-added applesauce
1/4 cup egg substitute
2 tbsp light olive oil or canola oil
1/2 cup walnuts or pecans, optional

Preheat oven to 350 degrees. Sift together flour, Equal, baking powder, salt, baking soda, and cinnamon. Beat egg into applesauce and add to dry ingredients. Add oil and mix well. Stir in nuts, if desired. Pour batter into a greased and lightly floured loaf pan or use a non-stick cooking spray. Bake approximately one hour until golden brown.


1/3 cup nonfat plain yogurt
1 tbsp nonfat sour cream
2 cups canned pumpkin
3/4 cup egg substitute
1/4 cup canola oil
2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 cup Splenda Granular
4 tsp baking powder
1 tbsp pumpkin pie spices
1 cup raisins
1/3 cup chopped walnuts

Preheat oven to 350 degrees. Spray 2 nine-inch loaf pans with non-stick cooking spray. In a large mixing bowl, blend yogurt, sour cream, pumpkin, egg substitute and oil together. Add flour, Splenda, baking powder and pumpkin pie spices. Stir all together, scraping sides of bowl. Mix in raisins and walnuts. Divide the batter evenly and spread into the prepared pans. Bake approximately 45 minutes until toothpick inserted in the center of loaves comes out clean. Cool sligthly in pan then remove from pan and finish cooling on a wire rack.

NOTE: 1/8 of a loaf equals 8 grams of sugar, 28 grams of carbs and 5 grams of protein

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About The Author, Linda Carol Wilson
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