text: pumpkin bread for diabetic? my wife wants to make pumpkin bread for my diabetic grandpa. does anybody know any recipies for pumpkin bread that he can eat? autumn pumpkin bread (diabetic) 1/4 cup margarine, softened 10 3/4 teaspoons equal for recipes or 36 packets equal sweetener or 1 1/2 cups equal spoonful™ 1 large egg 2 large egg whites 1/2 to 3/4 teaspoon orange extract 1 cup canned pumpkin  1 1/4 cups all-purpose flour 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 cup raisins 1/3 cup chopped pecans 3 tablespoons apricot fruit spread pecan halves or chopped pecans (optional)  beat margarine and equal until blended in mixer bowl; beat in egg, egg whites, orange extract, and pumpkin. mix in combined flour, baking powder, baking soda, salt, and spices; mix in chopped raisins and chopped pecans.  spread batter evenly in greased loaf pan, 8 1/2 x 4 1/2 x 2 1/2-inches.  bake bread in preheated 350*f (175*c) oven until browned and toothpick inserted in center comes out clean, 50 to 60 minutes. cool bread in pan 5 minutes; remove from pan and cool on wire rack.  heat fruit spread until melted in small saucepan; brush on bread and garnish with pecans.  makes 1 loaf (about 16 slices).  nutrition information per serving: 125 cal., 2 g pro., 18 g carbo., 5 g fat, 13 mg chol., 233 mg sodium.  food exchanges: 1 bread, 1 fat.  recipe provided courtesy of merisant corporation  and the nutrasweet company, makers of equal http://www.cooksrecipes.com/diabetic/autumn-pumpkin-bread-diabetic-recipe.html ================================== this recipe when compared to a full fat, full sugar version has a 14% reduction in calories, a 33% reduction in total carbohydrates and a 50% reduction in total sugars!  golden pumpkin loaf 1/3 cup plain fat-free yogurt 1 tablespoon no-fat sour cream 2 cups pumpkin puree 3 large eggs or egg substitute equivalent 1/4 cup vegetable oil 2 1/2 cups all-purpose flour 3/4 cup splenda granular  1 tablespoon plus1 teaspoon baking powder 1 tablespoon pumpkin pie spice 1 cup raisins 1/4 cup chopped walnuts  preheat oven to 350°f. spray two 9 x 5-inch loaf pans with butter-flavored cooking spray. set aside.  blend yogurt, sour cream, pumpkin, eggs and vegetable oil in a large mixing bowl. add flour, splenda granular, baking powder and pumpkin pie spice. stir well. add raisins and walnuts. stir until just blended.  spread batter into prepared pans. bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean.  cool and cut each loaf into eight thick slices.  makes 2 loaves (16 servings).  nutrients per serving:  serving size 1 slice, total calories 180, calories from fat 50, total fat 6 g, saturated fat 1 g, cholesterol 40 mg, sodium 80 mg, total carbohydrate 27 g, dietary fiber 2 g, sugars 9 g, protein 4 g.  exchanges per serving: 2 starches, 1 fat.  recipe developed by joanna lund, author of healthy exchanges cookbooks.  recipe courtesy of splenda, inc.  http://www.cooksrecipes.com/diabetic/golden_pumpkin_loaf_recipe.html ================================== diabetic recipes hundreds of sugar-free, low-carb and lowfat diabetic recipes for beverages, breads, desserts, condiments, side dishes and main dish recipes. http://www.cooksrecipes.com/category/diabetic.html