Wonderful Pumpkin Bread Recipes for Diabetics Including Pumpkin Crescent Rolls adapted

The bright orange pumpkins dotting the fields now, or adding color to the farmer's markets and grocery aisles are choked full of healthy nutrients only advantage for us. Here are three recipes to help the bread to enjoy the prize. Both recipes are quick bread, bread and walnut, pumpkin bread, pumpkin. The third is a new variant of the squirrel, which is very tasty, Pumpkin Crescent Dinner Rolls.

PUMPKIN nut bread

2 cupsflour
2 v. teaspoon baking powder
V. 2.1 tsp baking powder
1 teaspoon salt
1 teaspoon teaspoon cinnamon
V. 2.1 teaspoon nutmeg
1 cup cooked pumpkin
1 cup Equal Sugar-Lite
02:01 cup nonfat milk
2 eggs or 1 / 2 cup egg substitute
04:01 cup butter softened
1 cup chopped walnuts or pecans Hickory

Preheat oven to 350 degrees. Season to taste Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a bowl, combine the pumpkin, equality, milk and eggs. Add dryIngredients and butter. Mix until flour is moistened. Add nuts. Bake in greased 9x5x3-inch loaf pan and or 65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove and cool on rack.

PUMPKIN nut bread

3 1 / 2 cups sifted flour
2 v. teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
V. 2.1 teaspoon nutmeg
2 1 / 2 cups Splenda
02:01 cup sugar
1 cup canola oil
4 eggs
2.3cups water
1 cup chopped walnuts
2 cups canned pumpkin

Preheat oven to 350 degrees

Sift dry ingredients in large bowl. Add other ingredients and beat until smooth. Spray April 3 x 8 inch loaf pans with cooking spray. Bake at 350 degrees for 1 hour. Excellent served with cream cheese.

Pumpkin crescent rolls

2 v. teaspoon dry yeast
1 1 / 2 cups warm water (110-115 degrees)
1 1 / 4 cups cooked (or canned) pumpkin
02/01 CupButter
03:01 Cup Splenda
2 eggs
2 v. teaspoon salt
2 1 / 2 cups flour
4 1 / 2 to 5 cups flour

In a large bowl dissolve the yeast in warm water. Add pumpkin, butter, Splenda, eggs, salt and flour, whisking until smooth. Stir in enough flour to make a soft dough. Stir in flour enoughall to make a soft dough. Put the dough on a lightly floured surface until smooth and elastic, about 6 to 8 minutes kneading. Place in a panBowl, turn once to grease top. Cover and let stand in warm place until doubled in volume, about an hour.

Knead the dough. Turn a lightly floured surface, divide into three equal parts. Roll each into a circle 12 inches Cut each circle into 12 wedges. Roll wedges until the end wider and placed in reverse, 2 cm on a greased baking pan. Crescent curved shapes. Cover and let stand until doubled, about 30 minutes. Bake at 400 degrees for 12-15 minutes.Remove to cool on a rack.

Yield: 36 half-moons. With Crescent: 134 calories, 23 g carbohydrate, 4 g protein

Enjoy!

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