All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

Pumpkin Coconut Bread – Bob’s Red Mill Guest Post

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Low Carb Pumpkin BreadI am a little behind in getting today’s post up.  I have to say, Wednesday’s big World Diabetes Day post took a huge amount of work and a lot of behind the scenes coordination.  Getting 40-odd food bloggers to all post a recipe with a particular theme on a particular day is a little like herding cats.  Everyone who participated did a phenomenal job, but they are all busy people with their own blogs, their own jobs, and their own lives and they are probably entirely sick of getting emails from me about the details of the event!   So you will have to forgive me if I blew off writing another post for the week.  It was with great relief that I remembered that I’d done a guest post for Bob’s Red Mill, a low carb, gluten free pumpkin bread recipe that posted on Tuesday.  Phew, that saves me the work of writing a whole post here!

Low Carb Pumpkin Bread

It was back in August that I had to come up with a recipe for them, and it was meant to be a healthy twist on a holiday favourite.  This was back when pumpkin recipes weren’t yet making the rounds on the blogosphere, and as my kids adore pumpkin bread, I thought that was the direction I’d go in.  Then, as I was taking stock of all of my Bob’s Red Mill ingredients (of which I always have a great deal), I decided I wanted to use coconut flour.  And then I got a little in the mood for coconut flavours, as this was back in the middle of the sticky heat of August and I suppose I was feeling a tad tropical.  A little coconut oil and some coconut-flavoured  glaze, and I had Pumpkin Coconut Bread.  It was really quite a delicious twist on pumpkin bread.  My kids liked it best without the glaze (what???) but my husband and I loved it just as it was.

Low Carb Pumpkin Bread

For the full guest post and recipe, please see the Bob’s Red Mill Blog. (please note that it should say that it is a 15oz can of pumpkin puree!).

Serves 16.  Each serving has 11.7 g of carbs and 7.4 g of fiber.  Total NET CARBS = 4.3 g.

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments

  1. YUM!!! Pumpkin bread and pumpkin muffins are my favorite. Quick question – just looked at the recipe and it says “unflavoured vanilla whey protein powder.” Is that unflavored/plain, or vanilla protein powder that I should be using? I’m definitely going to make this!

    Reply

    • PS – HUGE kudos to you for all your efforts on behalf of World Diabetes Day. So glad we have you increasing awareness and promoting healthier diets! It was so touching to read the comments yesterday and see how many are affected by this disease.

      Reply

  2. Carolyn – I love how you used flaxseed meal in this recipe. Coconut flour can be tricky to work with so I usually blend it with almond flour and brown rice flour. Great way to low-carb a recipe!

    Reply

  8. Hi Carolyn: Do you have a formula for subbing chia seed for the flax seed? Sometimes I just use 1/2 as much or maybe little more, but do not know the boundaries of substitution and whether it can always work.

    Thank you for any insight.

    I always want to make everything and that is not possible so how to choose. It is always such a dilemma! But a good one.

    Reply

    • Good question! Since the base of this bread really is the flax, I’d go with about 1 cup of ground chia. If it’s too thick, thin it out with a touch more liquid. If it’s too thin, add a tbsp of coconut flour at a time until you get the right consistency (should be fairly thick, as low carb GF batters are always are, but not impossible to stir or to spread in the pan).

      Reply

    • Yes, and yes. I think the cooking time would be quite a bit shorter. I’d start with 25 minutes and then keep checking them every 5 minutes. Use a toothpick to test the centers.

      Reply

  17. Review time….Wow! Hubby had two slices and so did I. Once again there was no impact on his BS. We both wanted to say Thank You so Much for these recipes. He has been a type one diabetic for over 46 years and has kept very tight control of his BS. Last A1C was 5.2. Eating had become a “chore”, just something to keep his BS from becoming too low. In fact, on many occasions he would tell me he hated to eat. Since finding your website, I have been able to make him treats that he enjoys eating. Thank You Carolyn!
    When I make this recipe again, I will do it as muffins. Will make it a bit more convenient for him when he has to travel. 🙂

    Reply

    • Thank you, Celeste. I am so glad you and your husband have found my recipes helpful. I think muffins are a great idea. I always take some of my own muffins along when traveling.

      Reply

  19. Pumpkin AND coconut???? Why didn’t I think of this! Your bread looks amazing…and I’m happy to take your kids’ share of icing!!! Have a marvelous Thanksgiving, my friend!!!

    Reply

  20. Be careful not to underbake it! I took mine out when I checked it near the short end of the bake time – maybe 48 minutes – because the top was browned, it was firm, and I inserted a toothpick which came out clean. But after it cooled and I sliced it, I saw that it was not cooked through in the center. Obviously you need to use a long cake “tester”, like Carolyn’s recipe said, not a stubby little toothpick that barely goes in !

    Reply

  21. Just wanted to tell you again how great this recipe is. I’ve made muffins. Makes 18 good sized muffins. Cooked them for about 23 mins. Perfect. We took two batches with us when we went to Florida. Thank you so much Carolyn! 🙂

    Reply

    • Bob’s REd mill site is completely down. They got hacked and had some malware so I think they are probably fixing things as we speak.

      Reply

    • They didn’t take it off their site…their whole blog site got attacked and is down. I can send it to you, if you want it.

      Reply

  26. Serves 16. Each serving has 11.7 g of carbs and 7.4 g of fiber. Total NET CARBS = 4.3 g. What does this mean?? It really looks so yummy!!

    Reply

  27. Hi, this looks delicious! Are there any substitutions for the unflavored whey? Maybe collagen Peptides or a different ingredient?

    Reply

  28. Just put these together myself (with vanilla whey protein powder since I had no plain). I spooned some into a texas muffin tin, and the majority of the batter into an 8×8 glass pan. it definitely is dense and moist, and I can see why you’d need to check and adjust baking time. However, the flavor is great! I haven’t even tried making the frosting yet, but the bit I’ve had with butter is really tasty. This will make a good breakfast.

    Reply

  29. I baked for 3 hours and it was still mushy on the inside. I finally just cut it up in slices and baked them. Do you know what could have caused that? I bought every item on the ingredient list.

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *