Keto Pumpkin Bread

If you're like me and just can't do soup alone and *need* bread to dip into your soup then this is for you. I have played around with tonnes of different gluten & dairy-free bread alternatives over the last few years, but literally all of them have fallen flat!

This pumpkin bread is the right texture, a mild savoury flavour and makes a gorgeous crouton/toast to go with in winter soup. Lately I've been a little bit pumpkin crazy and having this pumpkin bread with my pumpkin soup (recipe here)!

Why its a 'keto' recipe...

Its called Keto Pumpkin bread because its much lower in carbs than most others. The Ketogenic Diet is the current 'fad' that seems to be super popular this year for weight loss and changing body composition but like all other fad diets, it is NOT FOR EVERYONE. Scientifically, keto plans have been shown to improve brain disorders like epilepsy, reducing seizures (among other things!) and aid some people in their weight loss efforts. However when done 'by the book' it is a more extreme approach that is hard to stick to and does not work for everyone. 

I much prefer aiming for balance between macronutrients and focussing on high nutrient density instead of demonising one food (like carbs!). Not all carbs are created equal, and cutting them all out is not the answer. 

This recipe is sugar, dairy, gluten & junk-food free, has no preservatives or other additives and is packed with essential nutrients. So it ticks all my boxes!

Enjoy this recipe? Please post your comments below!

Prep Time10 minsCook Time25 minsCategory, , ,

Ingredients:

 1 ½ cups Raw almonds
 3 Large eggs
 ½ cup Pumpkin puree
 ½ cup Coconut milk
 2 tbsp Psyllium husks
 2 tbsp (heaped) LSA
 2 tbsp Nutritional yeast flakes
 2 tsp Baking powder (aluminium-free)
 ½ tsp Ground sea or himalayan salt
 1 tsp Curry powder
 ½ tsp Cinnamon powder
 ¼ tsp Cumin
 2 tbsp Apple cider vinegar

Instructions:

1

Preheat oven to 180C & line a loaf tin with baking paper. Zoosh your dry almonds into a flour.

2

Put the almonds and all other dry ingredients into a large mixing bowl and combine thoroughly.

3

Zoosh the eggs, coconut milk and pumpkin together.

4

Vigourously mix the egg mixture with the dry ingredients, before adding in the apple cider vinegar just before transferring to your loaf tin to avoid the loaf deflating.

5

Bake for 25-40 minutes, or until knife comes out clean. Allow to cool completely before removing from the tin.

6

Use in place of normal bread!

- Turn into garlic bread by spreading mixed butter (or olive oil), crushed garlic & parsley on top and toasting for 5-10 minutes

- Turn into croutons for salad or soup by spreading olive oil over slices, then cutting into small cubes and toasting

Ingredients

 1 ½ cups Raw almonds
 3 Large eggs
 ½ cup Pumpkin puree
 ½ cup Coconut milk
 2 tbsp Psyllium husks
 2 tbsp (heaped) LSA
 2 tbsp Nutritional yeast flakes
 2 tsp Baking powder (aluminium-free)
 ½ tsp Ground sea or himalayan salt
 1 tsp Curry powder
 ½ tsp Cinnamon powder
 ¼ tsp Cumin
 2 tbsp Apple cider vinegar

Directions

1

Preheat oven to 180C & line a loaf tin with baking paper. Zoosh your dry almonds into a flour.

2

Put the almonds and all other dry ingredients into a large mixing bowl and combine thoroughly.

3

Zoosh the eggs, coconut milk and pumpkin together.

4

Vigourously mix the egg mixture with the dry ingredients, before adding in the apple cider vinegar just before transferring to your loaf tin to avoid the loaf deflating.

5

Bake for 25-40 minutes, or until knife comes out clean. Allow to cool completely before removing from the tin.

6

Use in place of normal bread!

- Turn into garlic bread by spreading mixed butter (or olive oil), crushed garlic & parsley on top and toasting for 5-10 minutes

- Turn into croutons for salad or soup by spreading olive oil over slices, then cutting into small cubes and toasting

Keto Pumpkin Bread
By | 2017-06-29T13:51:53+00:00 June 19th, 2017|0 Comments

Leave A Comment