Healthy Pumpkin Bread Recipe

Healthy Pumpkin Bread Recipe

Healthy Pumpkin Bread Recipe

This delicious, simple to make Healthy Pumpkin Bread Recipe is sugar free, low carb and gluten free and it tastes divine. Everything is made from scratch, including the pumpkin puree and spices and you can tell. The natural flavors of the pumpkin and the spices tastes simply amazing. This is real unadulterated food at it’s best.

Although I have added a little stevia to this recipe, the pumpkin is probably sweet enough on it’s own, so this recipe is ideal for not adding any sweetener to it at all. I have also made this recipe with Monkfruit Lokanto- golden and regular, as well as Erythritol, all of which work really well. I really recommend you try using the lower amount of sugar first if you have weaned off or reduced your sugar intake. Try the batter first and see if you need to add more.

This recipe is ideal for anyone generally trying to reduce the carbs and sugar in their life. It’s a great recipe for diabetics, celiacs, those with gluten intolerance, and for anyone following a low carb, keto or LCHF way of eating.

Try it topped with sugar free cream cheese frosting for a delicious option
Try it topped with sugar free cream cheese frosting for a delicious difference

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.

Delicious served fresh simply with butter!
Delicious served fresh with butter!

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.

For a delicious alternative, try frosting this delicious pumpkin bread with Low Carb Cream Cheese Frosting. It’s a delicious flavor combination and is a great way to serve it. This cake keeps really well and stays moist for days. It also freezes well, even with cream cheese frosting on it.

Happy Baking
Kxx

Healthy Pumpkin Bread Recipe
Serves approximately 18

3/4 cup pumpkin puree- steamed or boiled pumpkin mashed
2 cups almond meal/almond flour
1/2 cup coconut flour
4 large eggs
1/2 cup EVOO- extra virgin olive oil light in flavor
1/3 cup sour cream or Greek yoghurt
2 Tbspns Stevia Erythritol Mix or 1/4-1/2 cup Monkfruit Levanto/Erythritol- or to taste
1 tspn vanilla extract
2 tspns baking powder
1 1/2 tspns cinnamon
1/2 tspn baking soda
1 tspn nutmeg
1/2 tspn cloves
1/4 tspn cardamom
1/4 tspn allspice
1/4 tspn ginger powder
A pinch salt

Preheat oven to 155 C/300 F fan forced.

Method
1. Mix all wet ingredients together in a large bowl and hand mix till combined.
2. Mix dry ingredients in a bowl till well combined and add to the wet mixture, mix until well combined.
3. Pour mixture into a prepared 9"x 5"/23 x 13 cm loaf pan and level off the top of the mixture.
4. Garnish with 2 Tbspns of pecans, walnuts or pepita seeds. Press in down the centre of the cake if desired- omit if you are going to frost the cake.
5. Bake in the centre of the oven for 55-60 minutes or until a skewer comes out clean from the centre of the cake.
6. Leave cake to cool in pan for 10 minutes and then turn out onto cooling rack.

Recipe Notes
Try adding 1/4 cup of chopped walnuts or pecans for variation.
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
200 gms/7 oz cream cheese at room temperature
75 gms/2.5 oz butter at room temperature
½ tspn vanilla extract
2 Tbspns powdered Stevia sweetener (process to a smooth powder if it's granulated like sugar) or ½ cup Swerve/Erythritol-powdered

Method
1. Beat the cream cheese and butter together until smooth and creamy.
2. 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.
3. Spread on top of cool cake and top with a sprinkling of cinnamon and/or pumpkin seeds/walnuts or pecans.

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 otherwise the frosting will have a grainy texture.

A KETohh creation
www.ketohh.com

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