I 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!
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.
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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.
Katharine says
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!
Katharine says
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.
Carolyn says
Oy. I must have messed up that recipe a lot. It should be unflavoured, no vanilla. 🙂
Jeanette says
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!
Brian @ A Thought For Food says
This bread looks magnificent! I’ve never worked with coconut flour, but now I’m curious.
Melanie E. says
What size can pumpkin puree? There are a few sizes available…
Thanks!
Carolyn says
15 0z. Sorry, will make note of that at the bottom of my post!
Stacey says
I assume it is a 15 oz can of pumpkin? It doesn’t say in the recipe on the Bob’s site!
Carolyn says
Yes, it is 15 oz. Sorry about that, I can’t go in and change their recipe.
claire @ the realistic nutritionist says
I think you did an amazing job!! and this bread looks INCREDIBLE!
Erin @ The Spiffy Cookie says
How exciting to be a guest poster there!
Philis says
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.
Carolyn says
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).
Joy says
The bread looks wonderful. Good job!
Karla says
I must be missing something. I can see the recipe.
Carolyn says
It’s on the Bob’s Red Mill website.
Tricia Morris says
My loaf of pumpkin bread just came out of the oven. It looks fantastic! Thank you for the recipe.
Celeste says
Just put it in the oven. Will let you know what DH says. 🙂
Gail @ Faithfulness farm says
Carolyn – I wanted to comment on your gorgeous bread — it is baking in my oven as I type and smells heavenly. Thanks – love your recipes and Bob’s Red Mill’s products.
I promised to come back and post the link to my turnip post that includes the Roasted Cream of turnip Soup — let me know if you give it a try. http://faithfulnessfarm.blogspot.com/2012/11/championing-lowly-turnip.html
Blessings!
Gail
Celeste says
Can I use this recipe as Muffins? If so, do I need to adjust cooking time? Thanks 🙂
Carolyn says
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.
JulieD says
Carolyn, this looks to die for!!!
Julia {The Roasted Root} says
I love pumpkin treats and also enjoy baking with coconut flour so this bread sounds (and looks) fantastic! I’ll bake a batch for Thanksgiving!
Celeste says
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. 🙂
Carolyn says
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.
Kiersten @ Oh My Veggies says
I think I’ll take mine with the glaze too. 🙂 It looks so tasty!
Liz says
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!!!
Vicki says
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 !
Celeste says
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! 🙂
Taylor says
The recipe is gone from the Bob’s site! 🙁
Carolyn says
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.
Sandy says
The Bob’s Red Mill site took this recipe off the blog – anyone know where else to find it?
Carolyn says
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.
Cindy J. says
Help! I’ve been cooking it for almost an hour and a half and it still won’t set! I have no idea what I did wrong.
Carolyn says
Oh dear, that’s not good. Pumpkin puree can sometimes contain a lot of extra liquid. I am going to guess your brand was very liquidy. I’ve started to recommend that people dry out their pumpkin on paper towels before baking, such as in this recipe: https://alldayidreamaboutfood.com/2013/09/pumpkin-spice-cake-with-brown-butter-frosting-low-carb-and-gluten-free.html
Judy says
I have a friend that cannot eat Whey, milk, etc. What can I sub for the whey protein power?
Carolyn says
Soy, hemp or egg white powder would be fine.
Jo an says
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!!
Carolyn says
It means you subtract fiber from the total carb count because it doesn’t affect blood sugar.
Rae says
Hi, this looks delicious! Are there any substitutions for the unflavored whey? Maybe collagen Peptides or a different ingredient?
Carolyn says
You can try skipping it, or using egg white protein. Don’t use collagen, it makes baked goods too gummy.
Lisa says
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.
Kate says
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.
Carolyn says
Not sure. This is quite an old recipe and I haven’t re-visited in a while. I may need to re-test it.