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

Renal and renal diabetic food choices

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

Carbohydrate choices


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?

11 Comments | Average User Rating:
Pumpkin Bread
Pixie2018 says:

Could I use some macadamia nuts and vegan Choco chips in This? If so how much of each could I add? Dietitian comment: If you add 1/2 cup of dry roasted chopped macadamia nuts each slice will have 8 more mg potassium and 4 more mg phosphorus--since the recipe makes 3 loaves. I do not have the data for the vegan coco so unsure about that one.

Feb. 13, 2018, 2:24 PM
Pumpkin Bread
Slockridge says:

This is a great recipe my entire family loves! I divide the recipe by 1/3 to make one loaf at a time. If allowed in your diet or if your not the one on a renal diet it's great with a little cream cheese spread on each slice!

Sep. 11, 2017, 3:39 PM
Pumpkin Bread
JaleahO says:

Great recipe

Apr. 30, 2017, 8:16 AM
Pumpkin Bread
ischapsis says:

I substituted 1 cup of sugar for 3 scoops of vanilla protein powder to make it higher in protein for my patients. They loved it! Most said they could not even tell there was protein powder in the recipe.

Oct. 25, 2016, 5:38 AM
Pumpkin Bread
vms00205 says:

there are different size loaf pans - what size should be used? don't want to mix it up & find it won't fit in the pans I've got. Dietitian comment: We recommend using 9" x 5" loaf pans to make 3 loaves.

Jan. 14, 2016, 1:12 PM
Pumpkin Bread
aimbrindle says:

Is it Baking soda or Baking powder? Dietitian comment: Both are included.

Oct. 17, 2015, 7:56 AM
Pumpkin Bread
92yearsold says:

Excuse please but I thought pumpkin in any form was big NO No for CKD pts. This sounds good but afraid to make. Dietitian comment: Pumpkin is high in potassium so it must be limited, but it doesn't take much to add that great pumpkin flavor. Since this recipe makes 3 loaves/30 slices total, the amount of pumpkin is only 1 tablespoon for each slice and the potassium only 61 mg.

Oct. 21, 2014, 6:08 PM
Pumpkin Bread
carolie says:

i love this

Apr. 25, 2014, 3:36 AM
Pumpkin Bread
msl1954dv says:

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
Pumpkin Bread
jjneat says:

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
Pumpkin Bread
Debbie___ says:

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

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