Nutrients per serving

  • Calories  145
  • Protein  3 g
  • Carbohydrates  24 g
  • Fat  5 g
  • Cholesterol  28 mg
  • Sodium  171 mg
  • Potassium  61 mg
  • Phosphorus  38 mg
  • Calcium  15 mg
  • Fiber  0.8 g

Pumpkin Bread

No need to wait for the fall to indulge in pumpkin. DaVita dietitian Nancyhas a recipe for kidney-friendly Pumpkin Bread that you can treat yourself to any time of year.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes


Recipe submitted by DaVita dietitian Nancy from Virginia.

Portions: 3 loaves with 10 slices per loaf     Serving size: 1 slice

Ingredients

    • 2 cups sugar
    • 2 cups canned pumpkin
    • 2/3 cups water
    • 4 large eggs
    • 1/2 cup cooking oil
    • 1/2 teaspoon baking powder
    • 1 teaspoon cinnamon
    • 1 teaspoon ginger
    • 1 teaspoon salt
    • 2 teaspoons baking soda
    • 3-1/2 cups all-purpose white flour

Preparation

  1. Preheat oven to 350º F.
  2. In a large mixing bowl beat together sugar, pumpkin, water, eggs and oil.
  3. Add baking powder, cinnamon, ginger, salt, baking soda and flour. Stir until smooth.
  4. Pour batter into 3 loaf pans and bake for 45 minutes or until inserted toothpick comes out clean.

Renal and renal diabetic food choices

    • 1 starch
    • 1 fat
    • 1/2 high calorie

Carbohydrate choices

1-1/2

Helpful hints

    • To modify for a low-fat, low-cholesterol diabetic diet, substitute 1/2-cup low-cholesterol egg product for two of the eggs and substitute 1-cup Splenda® granular sweetener for 1-cup sugar. Carbohydrate is reduced to 18 grams, fat to 4 grams, cholesterol to 14 mg and calories to 120.
    • Add a cup of fresh cranberries to batter before baking for variety.
 

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What's everyone saying?

4 Comments | Average User Rating:

Pumpkin Bread

carolie says:

4

i love this

Apr. 25, 2014, 3:36 AM - Inappropriate review?

Pumpkin Bread

msl1954dv says:

3

I haven't tried this yet, but 2 cups of sugar seems like quite a lot! Is it possible to reduce the amount? I have to watch my sugar consumption. Dietitian comment: You could reduce the amount or you could use the Splenda sugar blend for baking to reduce sugar by one half.

Oct. 04, 2013, 12:47 PM - Inappropriate review?

Pumpkin Bread

jjneat says:

4

The pumpkin bread was delicious!! I did use the 2/3s cup of applesauce and left out the oil. In addition, I used Debbie's suggestion about how to cool off the cake and store with a foil cover to retain moisture.

Apr. 07, 2012, 3:04 PM - Inappropriate review?

Pumpkin Bread

Debbie___ says:

4

I have made the LA Times version of this recipe for about 20 years. Always a favorite. I can't wait to try DaVita's version this weekend to see what the difference is. Here is my helpful hint: The way that my bread comes out so moist is as follows: I cook the entire recipe in one bundt pan. Cook for approx. 55 minutes. I let the bread cool in the pan about 20 minutes, then turn it out on to a plate. I then let it cool another 20 minutes and then cover it overnight with foil. As the bread cools completely the foil keeps in the moist heat and makes it very dense & moist. If I do not do this, it seems a little dry.

Oct. 27, 2009, 7:12 PM - Inappropriate review?

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