Low Sugar Quick Breads

I’ve been sharing some diabetic friendly dishes that I made for a Christmas Eve dinner with my Dad.    The holiday meal included Lemon Garlic Chicken, Green Beans with Garlic and Mushrooms, Garlic Cauliflower with Sesame Seeds, and Red Wine Maple Glazed Carrots.  (For all the side recipes, click here.)

Here is a recipe I made for dessert:  Applesauce Cake with Walnuts and Cranberries.


Applesauce Cake with Walnuts and Cranberries
based on Sugarless Applesauce Cake 

2 c. all-purpose flour
1 t. baking powder
1 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. fine sea salt
1 1/2 c. unsweetened applesauce
3/4 c. Splenda Brown Sugar Blend
2 eggs
1 t. vanilla extract
1/2 c. dried cranberries
1/3 c. roughly chopped walnuts

Preheat oven to 350 degrees F.

Prepare an  8×4 inch loaf pan.  Cut a wide strip of parchment paper long enough to line the bottom of the pan with extra hanging over the sides.  Crease the edges so it fits snugly into the bottom.  Spray the ends of the pan with cooking spray.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.

In the bowl of a stand mixer, beat the eggs until light and add Spenda Brown Sugar Blend and mix thoroughly.  Add applesauce and vanilla and mix to incorporate.

Add flour mixture and beat until smooth. Fold in dried cranberries.

Pour batter into loaf pan. Top with walnuts.  Bake for about an hour, or until a toothpick inserted into cake comes out clean.

Let rest in pan for five minutes.  Loosen the ends of the pan by running a knife along the edge.  Then, carefully lift out using the parchment paper.  Cool on wire rack.

We weren’t able to spend Christmas Day, so I whipped up these muffins to leave so Dad could have a healthy Christmas morning breakfast.



Low-Sugar Pumpkin Spice Muffins
slightly adapted from Pumpkin Spice Muffins

2 c. whole wheat flour*
2 t.  baking powder
1 t.  baking soda
2 t.  ground cinnamon
1 t. ground nutmeg
2 eggs, beaten
1 c. pumpkin puree
1/4 c. white sugar
2 c. unsweetened applesauce
2 T. vegetable oil
1 t. almond extract
Rolled oats for topping

Preheat the oven to 350 degrees F. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon and nutmeg; set aside.

In a bowl of a stand mixer, combine eggs, pumpkin, sugar, applesauce, oil, and almond extract. Slowly add the flour mixture until just blended. Do not over beat.

Pour the batter into 18 nonstick muffin cups.  Top each muffin with a sprinkling of oatmeal.

Bake for 25 to 30 minutes. Remove muffins from the oven, and let cool slightly. Remove the muffins from the pan, and let cool completely.

*Use a finely milled whole wheat flour like Wheat Montana.

The original recipe used 2 full teaspoons of nutmeg.  I cut it in half for the final recipe.

I will make both of the recipes again.  In fact, I made the cake again for a New Year’s Day breakfast bar.


Again, here’s to a kinder and gentler 2017 along with some healthier eating choices.

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