Hey there bumblebees,

my sister just asked me to send her my pumpkin spice bread. And that was the moment I realized, I never posted it in the first place, which is awkward, since it is my alltime favourite recipe! Everytime the pumpkin season starts, we do have pumpkin spice bread at home all the time. In germany, it is hard to get get canned pumpkins. In fact this is the first year, they sell frozen pumpkin, which is a huge highlight for me! But not a problem for me….

Okay, no long talking about this, but it is effing delicious, and it makes me so damn happy!

Recipe: Pumpkin spice bread | fructose friendly, lactosefree

• Enough for a usual loaf tin (or 12 Muffins)
• makes about 13 slices
• about 150 calories each slice

Ingredients:

• 2/3 cups (100 gr) of dextrose
• 2/3 cups (125 gr) of erythitol
• 1/2 (40 gr) of almond flour or meal
• 1 cup (about 160 gr) of pumpkin puree*
• 1/4 cup (60 ml) of milk (I use low fat lactosefree or vegan alternative)
• 3 egg whites (or 1 egg plus 1 eggwhite)
• 1 cup (140 gr.) of spelt flour type 630(I do think it is possible to use buckwheat flour or other, did not try it though)
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 tsp of salt
• 1/2 tsp of organic ground vanilla or vanilla extract
• 1/2 tsp of cinnamon
• 1/2 teaspoon of cardamom
• 1/4 tsp of  nutmeg
• 1/4 tsp of ginger
• 1/4 tsp of clove
• optional: I sometimes add nuts or chocolate in the end. If you are fine with apples, you should add a cut up apple. I did back in that days and it was deeeeelicious! Also blueberries or raspberries are fine!  😉

Method:

1. Turn your oven to 350 fahrenheit or 175 celsius
2. Line a bread tin with parchment paper, set aside (Or line a muffin tin)
3. In a big bowl mix together eggs, dextrose, erythitol, almond meal, salt, vanilla and milk until combined. I use a usual manual whisk.
4. Add pumpkin puree* and mix until combined
5. In a medium bowl mix together flour, baking powder and spices (except of vanilla)
6. Add dry ingredients to wet pumpkin-mixture and mix until combined.
7. Pour the dough into the brad loaf tin (or muffin tins) and bake for about 35-40 minutes (20-25 for muffins). Test with a stick, and see if it comes out dry).
8. Let it cool out at least 30 minutes in the tin, before taking it out, and cutting it…this is the hardest part!

 

Notes: You can freeze the pumpkin spice bread very well and save it for another occasion…or eat three slices right away, as I do! It also a gread gift for a lunch or dinner party or friends to bring with you! You should also try it with cold vanilla ice cream as long as it is warm…heaven!

 

*How to: Pumpkin puree

You can of course use ready made 100% pumpkin puree, but as we do not have it here in germany, I take a whole hokkaido pumpkin or butternut squash (easier to purree, but needs to me peeled!!), cut it in pieces, put it on a lined baking tray, cover it with aluminium foil and bake it about 30-45mins at abour 350 degrees fahrenheit or 175 degrees celsius, until it is soft (depends on how big the pieces are you have cut). Take it out, let it cool a bit and blend it with a mixer or blender until smooth. If it is to dry, pour in little amounts of water, until it is smooth! Be sure the purree is not to hot, when you add it to the mixture above, otherwise the egg will start to cook! You can use the pumpkin purree for the pumpkin spice bread, soups, pumokin pie or freeze it for hard times! 😉

Let me know,if you cook it and make sure to post it and mark me! Also let me know, if you like it!

Love, Anna Valeria