Who doesn't love warm bread fresh out of the oven? With a subtle pumpkin flavor and a hint of spice, this bread is perfect with breakfast, for snacking, or dessert. Be the talk of your holiday parties and work potlucks, or simply make at home for the whole family to enjoy! (or eat the entire loaf to yourself, I'm not judging.) Just be prepared for the requests to make more!
This bread is so easy to make it's stupid.
I have to admit, the original recipe is spectacular, however I created a modified version to accommodate my boyfriends gluten sensitivity as well as maintain a low carb diabetic friendly lifestyle for myself. #funstuff The difference in ingredients comes to about 157 less grams of carbs when following the gluten free, low carb, low sugar recipe, which is astonishing (to a diabetic at least). Both versions are incredibly... dare I say... moist. #triggered Either version you chose to make, this bread will not disappoint. You can make a loaf (or two) any time, honest! It doesn't have to be pumpkin spice latte, Ugg boot, yoga pant, #basic season for this recipe! Eat it by itself, top with melted butter, or my personal favorite, a thin layer of cream cheese! -Don't knock it till you've tried it!
Side note, you may notice this recipe does not call for chopped nuts. We are not putting nuts in our pumpkin spice bread because we are not disgusting savages! But hey, feel free to do so if you truly desire, just know you are a monster and I do not condone such behavior! Anyway, on to the good stuff. #nutfree
Gluten Free, Low Carb, Low Sugar Ingredients:
1/2 cup Xylitol (or other sugar substitute) -24 g carbs
1/4 cup Splenda brand brown sugar blend -12 g carbs
1/2 cup + 1 & 1/2 TBSP coconut flour -76 g carbs
3/4 tsp baking soda -0 g carbs
1/2 tsp baking powder -0 g carbs
1/2 tsp salt -0 g carbs
1/2 tsp cinnamon -0 g carbs
1/2 tsp pumpkin pie spice (found at Fry's) -0 g carbs
1 large egg -0 g carbs
3/4 cup pumpkin puree (buy a 15 oz can) -15 g carbs
1/3 cup oil (vegetable preferred but can sub coconut or avocado oil) -0 g carbs
1/3 cup water -0 g carbs
2 medium mixing bowls
1 bread loaf pan
Cooking spray or 1/2 TBSP butter
Foil
127 g total carbs per loaf
Notes:
I prefer to use Xylitol because it doesn't raise my blood sugar. But for those of you with fur children, Xylitol is extremely toxic to dogs so be careful or opt for a different substitute like Stevia or monk fruit sweetener!
Other flour substitutes work here as well, however coconut flour is one of the lower carb options and my personal favorite.
For an egg free version, you can also replace 1 egg with 1/4 cup of unsweetened applesauce.
Original recipe Ingredients:
1/2 cup white granulated sugar -100 g carbs
1/2 cup brown sugar -70 g carbs
1 cup + 1 & 1/2 TBSP Unbleached White All-Purpose Flour -109 g carbs
3/4 tsp baking soda -0 g carbs
1/2 tsp baking powder -0 g carbs
1/2 tsp salt -0 g carbs
1/2 tsp cinnamon -0g carbs
1/2 tsp pumpkin pie spice (found at Fry's) -0 g carbs
1 large egg -0 g carbs
3/4 cup pumpkin puree (buy a 15 oz can) -15 g carbs
1/3 cup vegetable oil -0 g carbs
1/3 cup water -0 g carbs
2 medium mixing bowls
1 bread loaf pan
Cooking spray or 1/2 TBSP butter
Foil
284 g total carbs per loaf
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Grease your bread pan thoroughly with butter or cooking spray.
Mix dry ingredients in a bowl with a fork (1-8). Set aside.
In a separate bowl, mix wet ingredients with a fork (9-12).
Add dry ingredients to wet ingredients, incorporating a little at a time and stirring until well combined. Small lumps are ok!
Pour mixed ingredients into your greased bread pan, I use a spatula to get every last drop. Smooth the top so its evenly distributed.
Bake uncovered at 350 degrees for 50 minutes or until you can insert a tooth pick to the center and it comes out clean.
Remove from the oven and let cool for 7 minutes.
Remove from the pan and wrap in aluminum foil.
Notes:
According to Google, freshly baked pumpkin bread will last for about 1 to 2 days at normal room temperature. Freshly baked pumpkin bread will keep well for about 1 week in the fridge when properly stored.
One 15 oz can of pumpkin puree will make two loaves, so you can either double the recipe or save half for later!
Enjoy!
-E
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