Low Carb Pumpkin Bread (Steam Oven Recipe)
Hearty and satisfying, this pumpkin bread contains no added sugars at all, and is suitable for those who follow a low carb lifestyle.
Set your oven to 350⁰F/180⁰C on combination steam setting. If you have variable steam settings, use 30%. If not, don't worry! Just select combi steam at the correct temperature and the oven will figure out the humidity for you. Line a 23cm x 10cm (9” x 4”) loaf tin with baking paper.
Whisk the pumpkin puree, eggs, coconut cream and vanilla in a large jug until smooth. Set aside.
Put the rest of the ingredients into a large bowl and whisk to combine. Pour in the wet mix and stir until everything comes together and there are no lumps – it will be quite wet.
Pour the batter into the lined loaf tin and bake until the bread is risen, dark golden brown and tests clean with a skewer, about 45 minutes. Allow to cool to lukewarm in the tin, then carefully lift out and allow to cool completely.
The bread will keep on the bench for a day or two but I’d recommend freezing slices of whatever you aren’t going to eat after that. It will keep, well wrapped, in the freezer for up to a couple of months.
- Adapted from this recipe over at Paleo Running Momma (I have cooked several things from Michele's excellent recipe collection recently, her site is great).
- The hardest part of this recipe is roasting and pureeing a bit of pumpkin before you start mixing (though you could use canned pumpkin puree if it’s easy to get where you live – it’s not common in Australia). I diced about 600g/1.3lb Japanese pumpkin into 2.5cm/1” cubes and put it the steam oven at 200⁰C/392⁰F (combination steam, humidity 60%) for 25 minutes, then allowed to cool and pureed before proceeding with the recipe. I had a little left over puree so put it in the freezer for another time.
Calories: 268kcal | Carbohydrates: 13g | Protein: 10g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 267mg | Potassium: 141mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4855IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 2mg