Low Carb Pumpkin Bread (Steam Oven Recipe)

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Hearty and satisfying, this pumpkin bread contains no added sugars at all, and is suitable for those who follow a low carb lifestyle.

Prep Time5

Cook Time45

Total Time50

Course: Afternoon Tea, Breads, Breakfast, Morning Tea, Snack

Cuisine: American, Australian

Keyword: low carb pumpkin bread, pumpkin bread

Servings:

Calories: 268kcal

1 cup pumpkin puree see notes, I like to make my own but canned unsweetened will do in a pinch
3 eggs
1/2 cup coconut cream don’t use coconut milk or anything ‘lite’ here – the bread needs the fat content of the proper stuff to bake nicely
1 tsp vanilla extract
2 cups almond meal I grind my own in a food processor but pre-ground is fine
1/3 cup dessicated coconut unsweetened
1 tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
½ tsp ground cloves
¼ tsp salt

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.