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How to convert Pumpkin Bread Recipe

(5 posts)
  • Started 2 years ago by Leslie
  • Latest reply from cgasbury
  • 1 Members Subscribed To Topic

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  1. Leslie
    Member

    I have the yummiest Pumpkin Bread Recipe ever and was wondering how to convert it to Gluten/Sugar Free....

    3c sugar
    1 cup vegetable oil
    4 eggs
    3c Flour
    1.5 tsp salt
    1 tsp cinnamon
    1 tsp nutmeg
    2 tsp baking soda
    1 tsp baking powder
    2/3 cup of water
    2 c cooked mashed pumpkin or canned pumpkin
    1 c chopped nuts or seeds.

    Mix sugar and oil beat in eggs one at a time
    Mix Flour spices and salt in a separate bowl
    Add dry to wet alternating with water, mixing well in between additions
    Add Pumpkin, stir well
    Stir in nuts

    Pour into 2 greased and floured 9x5x13 loaf pans
    Bake at 350 for 1 hour.... actually takes more like 1.5 hours.
    eggs and wet separate. Add Dry to wet

    I usually double the spices and nuts/seeds.

    Everyone just raves about this bread and I would love to know how to make a healthier Gluten and Sugar free version.

    Any ideas?

    Thanks so much,

    Leslie

    Posted 2 years ago #

  2. bonnie0128
    Member

    Leslie,

    I've had success substituting almond flour 1:1 for white flour. Or, if you'd like, try about 3 parts almond flour and 1 part sifted coconut flour for the white flour.

    As for the sugar, it depends on your preferences. I use erythritol and stevia almost exclusively due to a health issue. For every cup of sugar, I would use 2/3 cup erythritol and 1/4 tsp good quality stevia (NuNaturals is my favorite).

    I would recommend making half a batch (or even 1/4) to make sure you like the results and cooking it in mini loaf pans or muffin tins to help with even baking.

    Posted 2 years ago #

  3. Leslie
    Member

    Hi Bonnie,

    Thanks so much!

    That looks like a good place for me to start, however I can't use any of the sugar alcohols so the erythritol won't work for me.

    Does anyone have any ideas on how to substitute stevia, honey or agave into a recipe like this?

    Thanks,

    Leslie

    Posted 2 years ago #

  4. jessica
    Member

    You should give Elana's Pumpkin Pie Muffins a shot!

    Posted 2 years ago #

  5. cgasbury
    Member

    Leslie, I converted your pumpkin bread recipe to gluten-free and sugar-free using Elana's recipe for Zucchini Bread. Here's what I came up with, and it is very yummy! -Cheryl

    Pumpkin Walnut Bread

    Ingredients:
    1 cup agave nectar
    1/4 cup grapeseed oil
    3 eggs
    2 1/4 cup almond flour
    3/4 cup sifted coconut flour
    1.5 tsp salt
    1 tsp cinnamon
    1 tsp nutmeg
    2 tsp baking soda
    1 tsp baking powder
    2 tbsp water
    2 cups cooked mashed pumpkin
    1 cup chopped walnuts

    Method:
    Preheat the oven to 350degF.
    Oil 3 small Magic Line Medium Loaf Pans (7.5"x3.5"x2.25") and then dust them with almond flour.
    In a large bowl, whisk agave nectar and oil. Then beat in eggs one at a time.
    In a medium bowl, mix almond and coconut flours, spices, salt, baking soda, and baking powder.
    Add dry ingredients to wet, alternating with water.
    Add the pumpkin to the batter and mix.
    Stir in walnuts.
    Divide the batter evenly between the 3 loaf pans.
    Bake at 350degF for 70-90min, depending on how brown you like it. Knife inserted in the center should come out mostly clean.

    Posted 1 year ago #

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