Chocolate and pumpkin flavors pair perfectly together in this diabetic-friendly loaf bread recipe.
Coat a 9x5-inch loaf pan with cooking spray.
In a small saucepan cook and stir chocolate and the water over low until melted and smooth; cool.
Meanwhile, in a small bowl stir together brown sugar and pecans.
Using a fork, cut in butter until crumbly.
In a large bowl stir together flour, baking soda, pumpkin pie spice and salt.
In a medium bowl combine the remaining ingredients.
Add pumpkin mixture to flour mixture; stir just until moistened.
Spread half of the batter into the prepared loaf pan.
Drizzle with half of the melted chocolate; swirl chocolate into batter with a narrow metal spatula.
Repeat with the remaining batter and chocolate.
Sprinkle with pecan mixture.
Bake 40 to 45 minutes or until a toothpick comes out clean.
Cool bread in pan on a wire rack 10 minutes.
Remove; cool completely on wire rack.
Tips
Tip: we do not recommend a sugar substitute for this recipe.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
