Pumpkin Bread Recipes and They're Suitable for Diabetics, Too! How About Trying Pumpkin Crescent Dinner Rolls!

Those bright orange pumpkins currently dotting the fields or adding color to the farmer's markets and grocery store aisles, are just chocked full of healthy nutrients for us to enjoy.  Here are three bread recipes to help you enjoy the bounty.  Two are quick bread recipes, Pumpkin-Walnut Bread and Pumpkin-Nut Bread.  The third is a new twist on crescent rolls that is quite tasty, Pumpkin Crescent Dinner Rolls. 

PUMPKIN NUT BREAD

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 cup cooked pumpkin

1 cup Equal Sugar-Lite

1/2 cup fat-free milk

2 eggs or 1/2 cup egg substitute

1/4 cup butter, softened

1 cup chopped hickory nuts or pecans

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

PUMPKIN WALNUT BREAD

3 1/2 cups sifted flour

2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups Splenda

1/2 cup sugar

1 cup canola oil

4 eggs

2/3 cups water

1 cup chopped walnuts

2 cups canned pumpkin

Preheat oven to 350 degrees

Sift all dry ingredients into a large mixing bowl.  Add remaining ingredients and beat until smooth.  Spray three 4 x 8-inch loaf pans with cooking spray.  Bake at 350 degrees for 1 hour.  Excellent served with cream cheese.

PUMPKIN CRESCENT DINNER ROLLS

2 tsp active dry yeast

1 1/2 cups warm water (110 to 115 degrees)

1 1/4 cups cooked (or canned) pumpkin

1/2 cup butter

1/3 cup Splenda

2 eggs

2 tsp salt

2 1/2 cups whole wheat flour

4 1/2 to 5 cups all-purpose flour

In a large mixing bowl, dissolve yeast in warm water.  Add the pumpkin, butter, Splenda, eggs, salt, and whole wheat flour; beat until smooth.  Stir in enough all-purpose flour to make a soft dough.  Stir in enoughall-purpose flour to make a soft dough.  Turn dough onto a lightly floured board; knead until smooth and elastic, about 6 to 8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled in bulk, about one hour.

Punch down dough.  Turn onto a lightly floured board, divide into 3 equal portions.  Roll each portion into a 12-inch circle; cut each circle into 12 wedges.  Roll up wedges from the wide end and place pointed side down, 2-inches apart, on greased baking sheets.  Curve to for crescent shapes.  Cover and let rise until doubled, about 30 minutes.  Bake at 400 degrees for 12 to 15 minutes.  Remove to wire racks to cool. 

Yield:  36 crescents.  Per crescent:  134 calories, 23 g carbs, 4 g protein

Enjoy!