Pumpkin Bread - P1 and P3

Ok, it is September 4th and pumpkin everything has taken off everywhere. I am really not ready to let go of summer yet. It is still hot here, with little signs of fall, so I can happily stay on my island of denial for a bit longer. However, since everyone around me is embracing this season change, it is time. Time for Pumpkin Bread. I have not made a loaf yet this season, but I will. And I will make them weekly. And we will eat our weight in this wonderful spicy. autumny, warm beautiful bread all the way until the new year. 
I hope you enjoy this as much as we do.

Pro Tip: Use 1 T pumpkin pie spice if you prefer, instead of the spices listed




Pumpkin Bread
Phase 3

3/4 cup pureed pumpkin
1 egg
1/3 cup olive oil or safflower oil
1/4 c almond milk
1 c xylitol
1 1/4 c sprouted wheat flour
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
1/8 tsp ground ginger
1 tsp vanilla
1 tsp lemon juice
3/4 tsp baking soda
1/2 tsp salt
zest of one orange- optional
1/2 cup chopped pecans or walnuts- optional

Heat oven to 400

Mix everything but the flour in a bowl- whisk until everything is mixed well. Add flour and stir just until it is incorporated. Do not use a mixer or blender. Stir in nuts if using. Pour into greased loaf pan or silicone loaf pan. Put pan in oven and turn oven down to 350. Bake 25-35 minutes, until toothpick comes out clean. 

Recipe makes 10 standard phase 3 servings of grain and partial fat.

For P1 version... Use 2 egg whites instead of the whole egg and oat milk instead of the oil, water for the almond milk in the same amounts. 

19 comments:

  1. I just made your recipe for pumpkin bread for the FIRST TIME this morning. I used applesauce instead of oil and it was delicious!

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  2. Carolyn, thanks for this AMAZING recipe! I made these into muffins (to help with portion control). They freeze well.

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    1. Nancy, what measurement of batter did you use for each muffin?

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  3. one loaf is 5 servings? that seems like a big slice of pumpkin bread? also the sprouted wheat bread says 6 servings? thanks both look awesome already baked them!

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    1. I updated the serving... at one time. 1/4 cup WAS the serving for p3 flours. Now it is 1/8th cup. Phase 1 is 1/4 cup.

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  4. Is the pumpkin puree from a can or do I need to buy a pumpkin and puree it?

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    1. You can do either, but cooking pumpkins are not easy to find year round. If you use fresh pumpkin, you need to roast it, or boil it first. I prefer roasting.

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  5. Replies
    1. Quick breads should always be stirred as a mixer works up the gluten in the flour and changes the texture of the bread. Also, just no need to dirty those beaters. A wooden spoon is easier to clean! You never want to over mix a quick bread

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    2. How did you get so creative! Wise Lady!

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  6. Question about the phase 1 version. It says use oat milk for oil. Should we also use pat milk for the almond milk? Would it be possible to use rice milk for phase 1?

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  7. Hi Carolyn,
    I can't use sprouted wheat flour because of the gluten in it. If I use oat flour, what other changes can you suggest? I've already seen the changes I need to make for p1. Thanks for all you do - you make it easy for us to stay on FMD.
    Thanks, sheryl

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    Replies
    1. I would not use 100% oat flour. You'd end up with a gummy mess.
      Check my flour mixes, I have a gluten free blend that will work

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  8. Love these. Made both P3 and P1 variations (with 1/4 cup 100% cocoa in the P1). Yum!

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