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Recipe Room Home » Low Carb Recipes » Breads and Pastries « Previous Recipe · Next Recipe » Dottie's Pumpkin Bread Reviews Views Date of last review 10 5810 Mon October 29, 2007 Recommended By Average Rating 100% of reviewers 9.6 Description: This is excellent and has a very nice, moist texture. It's also very sturdy and stands up well to spreading with butter. I think it could use a pinch of salt, but if you're going to spread it with salted butter, don't bother. To divide it evenly into 12 slices, I suggest first scoring it with a knife in the center, then score each half in half, then each quarter into 3 slices. Start slicing from one end to the other, following your score marks. You'll get fairly thick slices and you might even be able to get 16 if your knife is good and sharp. I used a serrated bread knife. Ingredients: 1 cup canned pumpkin 1 cup granulated Splenda 1 teaspoon baking powder 1 teaspoon vanilla 1/2 teaspoon pumpkin pie spice (I used 1 teaspoon cinnamon instead) Pinch to 1/8 teaspoon salt (optional - original recipe didn't call for it) 5 eggs 6 ounces almond flour or almond meal, sifted (about 2 cups) How To Prepare: Grease an 8x4" loaf pan well or line with foil and grease foil. Dust pan with 2 tablespoons of the Splenda. In medium bowl, beat pumpkin, Splenda, baking powder, vanilla, spice and salt, if using, with electric mixer until well blended. Beat in eggs, then almonds. Add a little water, if needed, to make a thick, but pourable batter (I didn't need it). Pour into pan and bake at 300º 60-75 minutes, until cake pulls away from sides of pan a bit and toothpick comes out clean. Mine took about 65 minutes. The toothpick came out clean at 60 minutes, but it needed to brown a little more. This comes out so moist that the extra baking time will be ok. Let cool in pan on a rack for 10 minutes. Remove from pan and peel off foil; cool completely on rack before slicing. Store in refrigerator or freeze. Can be frozen Number of Servings: Makes 1 loaf or 12 servings Carbs per serving - include all nutritional information if known: Per Serving: 130 Calories; 9g Fat; 6g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs Effort (Easy, Average, Difficult): Easy Source: http://www.lowcarbfriends.com/bbs/showthread.php?s=&threadid=265953&highlight=pumpkin

Author Brendajm Senior LCF Member Registered: May 2004 Location: lancaster, Pa Posts: 821 Review Date: Wed October 6, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: tastes great Cons: cdoleshal Junior LCF Member Registered: September 2004 Location: Northern Wisconsin Posts: 7 Review Date: Sat October 16, 2004 Would you recommend the Recipe? Yes | Rating: 0    Pros: ingredients are readily available!! (no trip to the health food store) Cons: Thank you so much for this recipe, Pumpkin bread is my favorite!! cdoleshal Junior LCF Member Registered: September 2004 Location: Northern Wisconsin Posts: 7 Review Date: Sat October 16, 2004 Would you recommend the Recipe? Yes | Rating: 9    Pros: love it! Cons: sticks to pan if you don't have tin foil. I had a package of ground almonds that was only 5.5 ounces so had to add bran to make up the difference, delicious!! Begete Very Gabby LCF Member!!! Registered: February 2003 Location: Whidbey Island Posts: 3750 Review Date: Wed January 5, 2005 Would you recommend the Recipe? Yes | Rating: 9    Pros: Cons: My husband and I do not particularly care for pumpkin, but his family, all of whom visited us for the holidays, love it and do not consider a turkey dinner complete without it, so I made this bread. I made at least 20 different LC dishes over the 3 days, and this was by far the favorite. I had to print out the recipe for several guests. Even my husband and I liked it. RJsMomCReed Junior LCF Member Registered: March 2004 Location: Low Carb Zone Posts: 7 Review Date: Mon January 24, 2005 Would you recommend the Recipe? Yes | Rating: 9    Pros: not too many ingredients, easy to make, very very delicious!! Cons: Gets rubbery after a few days, better to freeze extra loaves This is a yummy recipe! I didn't have almond flour so I used whole wheat flour and added in some unprocessed bran to give it more fiber. It was so delicious, especially still hot with some butter on top. Wow, sooo good! Definately a nice bready texture, great for pumpkin lovers, definately will make often! Thanks for sharing this. sdh Senior LCF Member Registered: February 2004 Location: Georgia Posts: 67 Review Date: Sun April 17, 2005 Would you recommend the Recipe? Yes | Rating: 9    Pros: Cons: one of my favorite recipes Cookie41 MAJOR LCF POSTER! Registered: January 2006 Location: Arizona Posts: 1341 Review Date: Sat June 17, 2006 Would you recommend the Recipe? Yes | Rating: 10    Pros: Very Good! Cons: None I love this recipe! It is moist and has a wonderful texture and Flavor also it is easy to make! momov2boys Very Gabby LCF Member!!! Registered: April 2006 Location: Maryland Posts: 3466 Review Date: Sat August 19, 2006 Would you recommend the Recipe? Yes | Rating: 10    Pros: Love this bread! Cons: None Comes out perfect, every time yoshi Senior LCF Member Registered: November 2004 Location: Oklahoma Posts: 63 Review Date: Sat November 11, 2006 Would you recommend the Recipe? Yes | Rating: 10    Pros: good taste; very moist Cons: none When I bake, I use a combination of almond and rice flours, and the product usually comes out dry and crumbly. This came out very moist -- the closest to the "real" thing that I've encountered, so far. Paddylu Junior LCF Member Registered: September 2007 Posts: 2 Review Date: Mon October 29, 2007 Would you recommend the Recipe? Yes | Rating: 10    Pros: This is a beautiful loaf, very moist and tasty. Cons: None The only problem for me was that it was too good. Must keep it in the freezer! I will definitely make it again.

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