You would be hard pressed to find anything as warm and comforting as a piece of freshly-baked pumpkin bread on a crisp fall day. There is just something about that combination of a large orange gourd baked with spices and sweeteners that seems to signify autumn and all the creature comforts that come with cooler weather and the impending holidays. But as comforting as they are, most pumpkin breads aren’t exactly high ranking in the health department. Full of sugar and refined flour, they fill you up with little to no redeeming nutritional value.
My kids adore pumpkin bread, and as I don’t want to deny them or myself this seasonal treat, I wanted to find a way to make it both healthy and delicious. I’ve fallen hard for Bob’s Red Mill Organic Golden Flax Meal because the lighter colour means it blends in better in baked goods. That and it’s got great flavor and is incredibly healthy. So I knew I wanted that to be my base ingredient, but as I thought about what else to use, I got intrigued by the idea of a pumpkin coconut bread. Pumpkin and coconut go beautifully together in soups, so I thought they might be great in a baked good as well. And once it came out of the oven, I decided to go all out and drizzle it with a coconut glaze.
I was really pleased with the results and it was devoured quite quickly by the whole family. It rose wonderfully, and made a very hearty breakfast or snack. And a much healthier one too! My kids preferred it without the glaze, as it was a little too much coconut for them, but I really enjoyed it with.
One word of note, I did use erythritol and stevia in place of sugar, which are both zero calorie sweeteners suitable for diabetics. You can use whatever you want to sweeten this bread…honey, sugar or other sugar substitutes.
Pumpkin Coconut Bread – Gluten-Free
- 1-½ cups Bob’s Red Mill Golden Flaxseed Meal
- ½ cup Bob’s Red Mill Coconut Flour
- ½ cup Unsweetened Shredded Coconut
- ½ cup granulated Erythritol
- 1/3 cup Unflavored Whey Protein Powder
- 2-½ tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Bob’s Red Mill Xanthan Gum
- 1 tsp ground Cinnamon
- ½ tsp ground Ginger
- ¼ tsp ground Cloves
- ½ tsp Salt
- 1- 15 oz can Pumpkin Puree
- 5 large Eggs, lightly beaten
- ¼ cup Coconut Oil, melted
- 1/3 cup Unsweetened Almond Milk
- 15 drops Stevia Extract
- 6 tbsp powdered Erythritol
- 2 Tbsp Almond Milk
- ½ tsp Coconut Extract
Preheat oven to 325F and grease a 9×5 inch loaf pan.
In a large bowl, whisk together flax seed meal, coconut flour, shredded coconut, erythritol, protein powder, baking powder, baking soda, xanthan gum, spices and salt.
Stir in pumpkin puree, eggs, coconut oil, almond milk and stevia extract and mix until thoroughly combined.
Spread batter in prepared baking pan and bake 50 to 60 minutes, or until top is browned, firm to the touch and a tester inserted in the center comes out clean.
Remove from oven and let cool 10 minutes, then flip out onto a wire rack to cool completely.
For the glaze, whisk ingredients together until smooth. Drizzle over cooled pumpkin bread and let set, about 20 minutes.
Carolyn Ketchum is a writer, a runner, a mother and a diabetic. She is also the evil mastermind behind All Day I Dream About Food, a blog that focuses primarily on healthy low carb and gluten-free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives, bakes and cooks in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.