Heart-Healthy Harvest Pumpkin Homemade Bread

A recipe for "Pumpkin Bread - Low Carb, Low Fat, and Heart Healthy," designed to be delicious while adhering to specific dietary guidelines.

Recipe Name: Heart-Healthy Harvest Pumpkin Bread

Cuisine Type: International (American-inspired with global healthy ingredient adaptations)

Dietary Preferences: Low Carb, Low Fat, Heart Healthy, Gluten-Free (optional, depending on flour choice)

Yields: 12 servings Prep time: 20 minutes Cook time: 50-60 minutes

Estimated Nutritional Information (per serving): (Note: These are estimates and can vary based on specific ingredients and brands used. I recommend using a nutrition tracking app for the most accurate values.)

• Calories: 150-180

• Protein: 5-7g

• Net Carbs: 8-12g (Total Carbs - Fiber - Sugar Alcohols, if using)

• Fat: 6-8g

Important Considerations:

• Sweeteners: I've suggested a blend of sweeteners to balance flavor and minimize blood sugar impact. Adjust to your taste preferences. If using a different sweetener, adjust the quantity, accordingly, keeping in mind the sweetness level relative to erythritol/stevia.

• Flour Alternatives: Almond flour and coconut flour are naturally gluten-free.

• Heart-Healthy Focus: This recipe prioritizes ingredients known to support cardiovascular health, such as nuts and seeds (in moderation), fiber-rich flours, and reduced saturated fat.

Ingredients:

• Dry Ingredients:

  • 1 ½ cups Almond Flour (blanched, finely ground)

  • ¼ cup Coconut Flour

  • 2 teaspoons Baking Powder (aluminum-free)

  • 1 teaspoon Baking Soda

  • 1 teaspoon Ground Cinnamon

  • ½ teaspoon Ground Ginger

  • ¼ teaspoon Ground Nutmeg

  • ¼ teaspoon Ground Cloves

  • ¼ teaspoon Salt

  • ½ cup Monk Fruit Sweetener blend

  • 2 Tablespoons Stevia

• Wet Ingredients:

  • 1 cup Pumpkin Puree (canned, unsweetened – not pumpkin pie filling)

  • ½ cup Unsweetened Applesauce

  • ¼ cup Olive Oil (extra virgin)

  • 2 Large Eggs

  • 1 teaspoon Vanilla Extract

  • ¼ cup Unsweetened Almond Milk (or other plant-based milk)

• Optional Add-ins (Heart-Healthy Boost):

  • ¼ cup Chopped Walnuts or Pecans (for healthy fats and fiber)

  • 2 Tablespoons Pumpkin Seeds (pepitas)

  • ¼ cup Sugar-Free Chocolate Chips (Lily's brand or similar)

Equipment:

• 9x5 inch Loaf Pan

• Mixing Bowls (medium and large)

• Whisk

• Rubber Spatula

• Measuring Cups and Spoons

• Parchment Paper (optional, for lining the pan)

• Toothpick or Cake Tester

Instructions:

1. Preheat and Prepare:

   • Preheat your oven to 350°F (175°C).

   • Grease a 9x5 inch loaf pan with cooking spray or line with parchment paper, leaving an overhang for easy removal.

2. Combine Dry Ingredients:

   • In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, monk fruit, and stevia. Make sure there are no lumps.

3. Combine Wet Ingredients:

   • In a separate medium mixing bowl, whisk together the pumpkin puree, applesauce, olive oil, eggs, vanilla extract, and almond milk until well combined.

4. Combine Wet and Dry:

   • Pour the wet ingredients into the dry ingredients.

   • Gently fold the mixture together with a rubber spatula until just combined. Be careful not to overmix, as this can result in a dense bread.

5. Add Optional Ingredients:

   • If using, gently fold in the chopped walnuts/pecans, pumpkin seeds, and/or sugar-free chocolate chips.

6. Pour into Pan and Bake:

   • Pour the batter into the prepared loaf pan, spreading it evenly.

7. Bake:

   • Bake for 50-60 minutes, or until a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs.

8. Cool:

   • Let the bread cool in the pan for 10-15 minutes.

   • Carefully remove the bread from the pan and place it on a wire rack to cool completely. This is important for the bread to set properly.

Serving Suggestions:

• Enjoy Plain: This pumpkin bread is delicious on its own.

• Spread: Spread with a thin layer of unsweetened almond butter or a light cream cheese (reduced fat).

• Warm: Serve slightly warmed for an extra cozy treat.

• Pairings: Enjoy with a cup of herbal tea, coffee, or unsweetened almond milk.

• Storage: Store the cooled bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices for longer storage.

Tips for Success:

• Don't Overmix: Overmixing develops gluten (even in gluten-free flours), which can make the bread tough.

• Measure Accurately: Especially with alternative flours, accurate measurements are crucial for the right texture. Use measuring cups and spoons specifically designed for baking.

• Oven Temperature: Oven temperatures can vary. Use an oven thermometer to ensure your oven is accurate.

• Cool Completely: Resist the urge to slice into the bread while it's still warm. Cooling allows the bread to set properly.

• Adjust Sweetness: Taste the batter before baking and adjust the sweetener to your preference.

Enjoy your Heart-Healthy Harvest Pumpkin Bread!