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



Here is my video on making this delicious bread: https://youtu.be/LTwW6nbxQPo


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. 

27 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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  9. 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? Thanks

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  10. 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 website

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    1. 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.

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  11. That's the general guideline but every brand is different. I'm not sure those brands are compliant. Check there ingredients

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    1. 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!

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    2. Monk fruit does change the texture of some baked goods. Change the baking soda for baking powderand add more liquid.

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  12. 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?

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    1. Same amount. They're not always interchangeable.
      I would not add more oil. I never count that as a liquid.

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