Healthy Low Carb Pumpkin Bread Recipe (yields 2 loaves make one now and freeze one for later)



I love pumpkin bread for a snack or breakfast in the fall.  Try this with pumpkin spiced coffee or Trader Joe's harvest blend herbal tea (naturally caffeine free only available in the fall).


Healthy Low Carb Pumpkin Bread Recipe
(Altered from Alton Brown's Recipe to have less sugar, fat, grains, gluten, and salt.  I substituted all purpose flour with wheat and flax and almond flour for added nutrition and less grains and gluten)
 (yields 2 loaves make one now and freeze one for later)

Ingredients
  • 3/4 cup of organic whole wheat bread flour
  • 2 cup of flax meal
  • 2 cup almond meal
  • 1 tablespoon of cinnamon
  • 1 tablespoon ginger powder
  • 2 tsp of baking soda
  • 1 tsp of baking powder
  • 1 tsp xanthum gum (optional helps to make it less crumbly)
  • 3/4 tsp pink salt
  • 1/2 cup stevia (or 1 1/4 cup of organic sugar) 
  • 3/4  cup of brown sugar or honey or maple syrup
  • 1/3 cup or 4 tablespoon of melted coconut oil (refined is preferred because it can be cooked up to a higher temp than virgin) or grass fed butter
  • 6 large organic eggs
  • 1 tablespoon pure vanilla extract
  • 2 cans of pure pumpkin (not pumpkin pie filling) or 4 cups of roasted fresh pumpkin

Directions


  1. Sift together the flour, cinnamon, baking soda, baking powder, and salt together
  2. In a separate bowl, mix the pumpkin, sugar,  and vanilla.  Combine both mixtures and set aside at room temp for 1 to 2 hours (so that the almonds and flax have time to soak up the moisture).  You can skip this step if you are short on time just know that it might end up more like a moist cake than bread like. 
  3. Preheat the oven to 375 degrees F
  4. Add the melted oil, and eggs, and stir.  Make sure that your pumpkin bread mixture has been sitting at room temp so that the coconut oil does not turn back into it's solid form.  Once the ingredients are all incorporated pour into a non-stick 9X5 by 3 inch loaf pan.  If your pan is non-stick coat it with butter and flour.
  5. Bake for 50-60 min.  Check to see if done by pointing a knife into the middle of the loaf, if it comes out clean  it’s done.  Cool for 15 min and turn out onto a cooling rack.  
  6. Freeze the extra loaf after it has cooled by wrapping in plastic wrap or aluminum foil.  When you want to use it later just set it out on the counter the night before you want to eat it to thaw out.  

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