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
Here is my video on making this delicious bread: https://youtu.be/LTwW6nbxQPo
3/4 cup pureed pumpkin
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.
I just made your recipe for pumpkin bread for the FIRST TIME this morning. I used applesauce instead of oil and it was delicious!ReplyDelete
I am so glad you like it!Delete
Carolyn, thanks for this AMAZING recipe! I made these into muffins (to help with portion control). They freeze well.ReplyDelete
Nancy, what measurement of batter did you use for each muffin?Delete
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!ReplyDelete
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.Delete
Is the pumpkin puree from a can or do I need to buy a pumpkin and puree it?ReplyDelete
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.Delete
why not use a mixer?ReplyDelete
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 breadDelete
How did you get so creative! Wise Lady!Delete
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?ReplyDelete
I updated it. It should have read to use water in place of almond milkDelete
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.
I would not use 100% oat flour. You'd end up with a gummy mess.Delete
Check my flour mixes, I have a gluten free blend that will work
Thanks - I'm on it!Delete
Love these. Made both P3 and P1 variations (with 1/4 cup 100% cocoa in the P1). Yum!ReplyDelete
I have recently developed a sensitivity (tingling tongue/throat) to xylitol but only when I eat the pumpkin or blueberry breads. I have not noticed it in other recipes. Would you suggest I try the monk fruit and if so how much? ThanksReplyDelete
Pure monk fruit will work but I cannot say how much to use. It depends on the brand. It's super concentrated. Best bet is to check manufacturer's websiteReplyDelete
Thanks....someone posted an online chart and the conversion for 1 C of xylitol is 2/3 tsp of pure monk fruit. The chart also has conversions for Lakanto monkfruit sweetener and MonkSweet Plus. I really like your breads so I think I'm going to try it.Delete
That's the general guideline but every brand is different. I'm not sure those brands are compliant. Check there ingredientsReplyDelete
I ordered the pure monk fruit and used it in the pumpkin and blueberry bread. Followed the recipe as usual but they both had a heavier texture,drier and did not rise. The taste is fine, and we did add additional milk to the blueberry bread so it could pour. Any thoughts if this could be the monk fruit or possibly the baking soda. The date is still good on the baking soda. Thanks!Delete
Monk fruit does change the texture of some baked goods. Change the baking soda for baking powderand add more liquid.Delete
Thanks Carolyn....when I change from soda to powder should it be the same amount (3/4 tsp.) or a different amount. I didn't realize they might be interchangeable. As far as the liquid, would it be the milk or the oil?ReplyDelete
Same amount. They're not always interchangeable.Delete
I would not add more oil. I never count that as a liquid.