If you read my last post about nut and seed bread, you’ll see I’m still on the hunt for wheat bread alternatives. This simple low carb pumpkin bread really does it for me.
It’s quite different from the nut and seed bread – but delicious in it’s own right!
What I love about this bread is that it’s almost dessert-like. You feel like you’re eating French toast with this one, and it’s delicious as a healthy sweet or savoury treat.
Plus, it has the bonus of being rich in a low-FODMAP vegetable. Pumpkin. Great for getting your 7 serves of veggies every day!
Simple Low Carb Pumpkin Bread
Ok, here it is. Sweet, and Savoury versions. Yum. It’s dairy free, gluten free, vegetarian and low FODMAP.
I had these two versions for breakfast on two consecutive days. Sweet with blueberries and a little maple syrup. Savoury with avocado, gremolata and black pepper.
Now for the recipe!
Simple Low Carb Pumpkin Bread Ingredients
- 300 grams pumpkin, cooked
- 0.5 cup coconut flour
- 3 whole eggs
- 3 tbsp coconut milk (or almond milk)
- 1 tsp baking soda (bicarb soda)
- 2 tsp lemon juice
- 1 pinch salt
Simple Low Carb Pumpkin Bread Method
- Use 300g pre-cooked pumpkin – using roasted pumpkin gives a richer flavour.
- Pre-heat the oven and line a small loaf tin (or use silicone).
- Blend all ingredients in a food processor or blender until well combined.
- Spoon mixture into the loaf tin and smooth the top with a spoon.
- Bake for 40 minutes, then cover with foil and bake a further 20 minutes.
- Remove from the oven and allow to sit for 5 minutes before taking the bread out of the pan.
- You can substitute pumpkin for sweet potato, if you are not on a low FODMAP eating plan.
- Can be served as a sweet dish (e.g. with blueberries) or savoury (e.g. with tomato and salt/pepper).
Simple Low Carb Pumpkin Bread Nutritional Information
Total Time: 55 minutes
Nutrition (per serving): 101 calories, 3.6g total fat, 69.8mg cholesterol, 193.2mg sodium, 209.8mg potassium, 5.4g carbohydrates, 2.9g fibre, 2g sugar, 4.3g protein.
I simply adapted Bianca Slade’s recipe on her website, wholefoodsimply.com.
Her recipe used sweet potato which would make a very delicious bread….but of course this might not suit people on a low FODMAP diet. So I tried it with baked pumpkin which is a lovely substitute.
Try it and let me know what you think. Is this something you could keep eating and enjoying?
Post your thoughts in the comments below!
Chief Inspiration Coach
I'm a quirky scientist and a Health and Wellness Coach who helps 35+ women to understand and eat right for their body type.