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PUMPKIN BREAD RECIPE

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Pumpkin Bread Featured

 

Whether you are just trying to reduce your sugar intake or drastically reducing your carb intake, this recipe is absolutely delicious.

It's a great way to use up any left over pumpkin, and makes a nutritious and healthy snack option for the whole family. Once again this recipe can be made using your sweetener of choice, whether that be erythritol, xylitol, stevia, monk fruit or coconut sugar.

 

This recipe was made with a monk fruit erythritol blend but it can also be made using a stevia erythritol blend, erythritol or xylitol. If you use xylitol or erythritol then you will need to increase the sweetener amount to between 1/2-3/4 cup. This recipe is ideal for anyone generally trying to reduce the carbs and sugar in their life. It's a great recipe for celiacs, those with a gluten intolerance, and for anyone following a low carb, keto or LCHF way of eating. Even though it uses sweeteners in the recipe, there is an absolute minimal impact on blood sugar levels, which makes the recipe perfect for diabetics as well.

 

Pumpkin Bread Sliced

 

Perfect for a healthy snack, morning or afternoon tea. Try it with a little (or a lot of) butter or eat it simply on it's own. I made my pumpkin puree by steaming the pumpkin and then mashing it. You could boil it or cook it in the microwave as well. If you need to buy processed pumpkin in a can, just make sure there is no sugar added. I'd suggest making extra pumpkin and freezing it so you have it on hand for next time. And trust me…there will be a next time as this recipe is delicious.

 

Some extreme low carbers don't eat pumpkin at all so won't even be clicking on this recipe, but for those of you who are watching your carb intake, this recipe has 3/4 cup pumpkin puree in it. By the time you divide that into 18-20 serves, there not many carbs per serve. Note also to use Kent/Kabucha or Japanese pumpkin as it has less carbs in it than butternut pumpkin.

 

Pumpkin Bread

 

Prep Time:10 minutes

Cook Time:40 minutes

Total Time:50 minutes

Course: Baking, Cakes, Muffins and Sweets
Cuisine: Diabetic Recipe, Gluten Free, Keto, LCHF, Low Carb, Low Sugar
Keywords: banana cake, pumpkin, pumpkin bread
Servings: 16 serves
 

Ingredients

  • ¾ cup pumpkin puree- steamed or boiled pumpkin mashed
  • 2 cups almond meal/almond flour
  • ½ cup coconut flour
  • 4 large eggs
  • ½ cup EVOO- extra virgin olive oil light in flavor
  • cup sour cream or Greek yoghurt
  • ½ cup erythritol or alternative sweetener
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons cinnamon powder
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon cardamom powder
  • ¼ teaspoon allspice
  • ¼ teaspoon ginger powder
  • A pinch salt
 

Cream Cheese Frosting

  • 150 gms cream cheese at room temperature
  • ½ cup confectioners sweetener or granulated sweetener that's been processed
  • 1 teaspoon vanilla extract
  • 50 gms butter
 

Instructions

Cake Method

  • Preheat oven to 155 C/300 F fan forced.
  • Mix all wet ingredients together in a large bowl and hand mix till combined.
  • Mix dry ingredients in a bowl till well combined and add to the wet mixture, mix until well combined.
  • Pour mixture into a prepared 9"x 5"/23 x 13 cm loaf pan and level off the top of the mixture.
  • Garnish with 2 tablespoons of pecans, walnuts or pepita seeds if you aren't going to frost the cake. Press in down the centre of the cake if desired.
  • Bake in the centre of the oven for 55-60 minutes or until a skewer comes out clean from the centre of the cake.
  • Leave cake to cool in pan for 10 minutes and then turn out onto cooling rack.
  • Delicious fresh served with butter or try it pan fried in butter on each side until golden. Also ideal to be frosted with Cream Cheese Frosting-recipe below.
  • Store in the fridge in an airtight container for up to 5 days. Recipe is also suitable for freezing.
 

Low Carb Cream Cheese Frosting Recipe Option

  • Beat the cream cheese and butter together until smooth and creamy.
  • Add the vanilla extract and sweetener of choice and beat until well combined and smooth and creamy or for approximately 2-3 minutes. Make sure the sweetener has lost any grainy texture.
  • Spread on top of cool cake and top with a sprinkling of cinnamon and/or pumpkin seeds/walnuts or pecans.
  • You can add 1-2 tablespoons of full fat/whipping cream to create a slightly softer frosting, simply add it when you add the vanilla extract.
 

Recipe Notes

Try adding 1/4 cup of chopped walnuts or pecans to the cake mix for variation.

Frosting Notes- You can add 1-2 tablespoons of full fat dairy cream to create a slightly softer frosting, simply add it when you add the vanilla extract. Any left over frosting can be frozen.

Ensure the sweetener is in powder form for best results in the icing/frosting otherwise it will have a grainy texture. You can process general sweeteners in a food processor to powder.

Any left over frosting/icing can be frozen.

The cake freezes well.

 

Nutritional Information

Serving: 1slice | Calories: 208kcal | Carbohydrates: 3g | Protein: 5g | Fat: 20g | Fiber: 2g
 
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