December 17 2016 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Bread
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Bread Spiced low carb pumpkin bread
You asked for it, and we delivered! Here’s a dairy free and low carb bread that's nutty, dense, and moist. Unlike a traditional sweet bread, our pumpkin bread is savory – and is perfect for breakfast, lunch or dinner.
USMetric
servingservings
Ingredients
- 2 tbsp 2 tbsp pumpkin pie spice
- 1 tbsp 1 tbsp baking powder
- 1 tsp 1 tsp salt
- 2 tbsp 2 tbsp ground psyllium husk powder
- ½ cup (3 oz.) 120 ml (85 g) flaxseed
- 1¼ cups (5 oz.) 300 ml (140 g) almond flour
- ¼ cup (¾ oz.) 60 ml (25 g) coconut flour
- 1½ oz. (7 tbsp) 45 g (110 ml) walnuts, chopped
- 1½ oz. (51⁄3 tbsp) 45 g (85 ml) pumpkin seeds and extra for topping
- 3 3 eggeggs
- ½ cup 120 ml unsweetened apple sauce
- 4 tbsp 4 tbsp coconut oil melted
- 14 oz. 400 g pumpkin puree
- 1 tbsp 1 tbsp butter or coconut oil, for greasing the pan
- 1 tbsp 1 tbsp ground cinnamon
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Preheat the oven to 350°F (175°C) and grease a bread pan, 8.5" (about 11 x 21 cm), with butter or oil.
- Mix together all dry ingredients in a bowl.
- Stir together egg, apple sauce, pumpkin puree, and oil in a bowl and mix into a smooth batter with the dry ingredients.
- Scoop the batter into the bread pan and sprinkle a tablespoon of pumpkin seeds on top.
- Bake on lower rack for 55-65 minutes. The bread is done when a toothpick is inserted into the center and comes out clean or when the bread feels firm to the touch in the center.
- Let cool on a cooling rack for at least 10 minutes before slicing with a serrated knife.
Tip!
The bread is best freshly baked or toasted. Slice leftovers and refrigerate for 3-4 days. It will keep in the freezer up to one month.
Hi Teresa!
The can we used had 425 g in it. You can make your own puree by roasting a pumpkin in the oven and pureeing it when it's baked.
Good luck!
Thanks for the recipe, it looks delicious!
I must be missing something here? :)
"dl" (100 ml) and "cup" (240 ml) are both volume based measurements. Weight is not involved that conversion?
OK - so maybe weight is the issue. (isn't it always?!)
Converting recipes to metric, for most cooks in the UK at least, usually means we want conversion to *weight* measurements (rather than volume).
I wouldn't know how to measure a decilitre in volume of anything, or have any vessel with which to do it! (I would imagine it is very inaccurate, especially as dry ingredients differ greatly in the space they fill depending on how compact or dense they are, and what food they are.)
I use a weighing scales and when weighing 100g of anything, if I change the setting, it's equal to 100ml (=1dl) according to that.
So what WEIGHT almonds and coconut flour etc, would you recommend I use for this recipe, then?
We'll get there! :)
I have asked the recipe team why we don't use weight, until we get an answer, my best guess is that it got to complicated to use both weight and volume and they prioritized to use volume.
As long as we don't use weight in our recipes I really would recommend to get something that measure in ml otherwise it will get tricky as you already stated. :)
This is where I think a lot of us have been going wrong!
I have a lot of metric recipes printed out from this site and have been substituting ml for mg in the dry ingredients, so no wonder some have been hit and miss!
I have a loaf in the oven as I type (having used my humble, single cup measure), so fingers crossed... :)
Thanks very much for all the replies.
As a general recommendation, may I suggest that each recipe has a photo of it's serving size? Paying attention to portion size has been one of the most important parts of my success.
Although, sometimes a finished dish is simply too beautiful to not share.
Thanks so much for your feedback. We’ve listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you’ll notice the difference — and love it as much as we do.
Happy cooking!
The recipe team
P.S. To keep the comments section up-to-date, we’ve gone ahead and removed any comments regarding the now-resolved issues. Thanks!
So sorry to hear it didn't work for you!
This recipe has not been tested in a muffin tin, but it is worth a shot. You will need to significantly reduce the bake time.
Fantastic! Glad this was a winner for you!
I just wanted to give a thumbs-up for this idea, realizing that I don't know what it entails.
Also, I made this recipe in a food processor, which was worth the effort to pull it out. However, I've crossed out walnuts and put walnuts on the END of the recipe. Since I didn't want the walnuts ground up in the recipe, I saved them out for last, and, you guessed it, forgot to put them in at all. Tonight we will find out how it all tastes. It smells and looks great.
Thank you for your feedback. I've passed it along to our team. Hope you enjoy!
The cinnamon will be used in step 2. "Mix together all dry ingredients in a bowl."
This recipe uses whole flaxseed but either should work out well.
All of our recipes have the full nutrition information by clicking or tapping on the colored carb circle or the Nutrition+ tab under the list of ingredients.
My problem was, I tested it with a toothpick, and it didn't go right down to the bottom, and looked perfectly done, so I took it out of the oven 5 minutes too early. I have learnt my lesson.
This is a very filling bread and one serve for breakfast with butter was enough for me this morning. It only had 3g of carbs, and was so delicious. This is my favourite bread. Thank you Diet Doctor.