I love pumpkin! This time there's a low carb pumpkin bread without yeast - fresh and crispy from the oven. For this Hokkaido bread I do without sugar and white flour.
Pumpkin fans watch out! How about for a change from Pumpkin soup with apple or Hokkaido Gugelhupf with nuts with a delicious bread? Yes, you can also prepare this from pumpkin.
And let's be honest: is there anything better than homemade bread? Now in autumn we combine regional food with delicious bread recipes.
Today I want to show you how to make a pumpkin bread without yeast.
I'm not in the mood for a classic sweet bread. Today it must be a little fancier.
I combine the bread with delicious and healthy ingredients, making it the best food for a good and fit start to the day.
So: preheat the oven. The dough is ready to be baked in a few minutes.
Table of contents
What ingredients make the pumpkin bread without yeast so special
Before we get to the recipe, let's take a look at the ingredients. After all, you should know what you're eating.
Pumpkin bread know most only as a sweet variant with a little sugar - and lots of yeast. But not this time, because this time I've come up with something really great.
The nutritional values of this bread are especially interesting for those who eat very healthy and take care of their body. It is particularly well received by athletes. Low carb pumpkin bread without yeast contains a lot of protein, fiber, zinc and calcium.
Pumpkin as a basis
The basis for the bread is pumpkin. Not really surprising, is it? I prefer to use Hokkaido, because it can be processed with the peel. You save a lot of time that you would otherwise lose with the peeling of the vegetable.
But you can of course use any other variety, there are countless varieties of pumpkins that you can eat. The bread will be most beautiful if you choose a variety with orange flesh.
An extra large portion of healthy ingredients gets the pumpkin bread from the Hokkaido.
The Hokkaido not only gives the bread a beautiful color. The strong orange color also indicates the high beta-carotene content.
It is converted to vitamin A in our body. Beta carotene regulates cell growth, prevents heart disease and has anti-inflammatory effects. So there are many good reasons to turn the pumpkin into bread.
Pumpkin bread without yeast - is it possible?
Yes, it must. Because I get a stomach ache from too much yeast. That's why I try to avoid it as often as I can. You can bake a whole range of breads without using yeast for them.
Instead, all recipes come with Baking powder* for use.
Fancy more bread recipes without yeast? Take a look here:
Eggs as a binder
Our bread so far consists only of pumpkin and Baking powder*, coming later Almond flour* to this. But we need something to bind the ingredients together. This is where eggs come into play. If you want, you can use the Replace eggs with applesauce - not worry, it will not make the bread sweet. Applesauce loses its sweet taste during baking.
As soon as the mixture with the eggs goes into the oven, the eggs start to set, so they become solid and thus bind the dry ingredients together.
Almond flour for gluten free pumpkin bread
In low carb cooking, white flour is not used. Instead one resorts to Almond flour* and Coconut flour* back. So that the pumpkin flavor does not Coconut flour* goes down, I reach for it Almond flour*.
Attention: Grated almonds* are not the same as Almond flour*. This is because the flour is defatted and therefore absorbs liquid better. You can replace about 1/4 of the almond flour with grated almonds* - but not much more is possible.
Spices
Cinnamon*, turmeric and nutmeg are the perfect accompaniment to all kinds of pumpkin dishes. That's all there is to say from my side.
This bread is
- Low carb and keto suitable
- free from yeast
- gluten free
- lactose free
- Rich in protein
- long satiating
- Packed with healthy fats
What toppings fit best on bread
This pumpkin bread comes without sugar. So compared to other pumpkin bread recipes, it is not so sweet.
However, it gets through Cinnamon* and pumpkin give it a slightly sweet note. This makes it ideal for combining with cream cheese, yoghurt, sour cream and sweet spreads.
My secret favorite: a homemade Hazelnut spread with dates and extra cocoa powder or a delicious plum jam.
Basically, however, it does not have a very intense flavor and can of course be topped with spicy toppings. It's best to try out what you like. If you plan in advance to use rather spicy toppings, then you can use Cinnamon* replace with salt and pepper and use a little more turmeric.
Treat yourself to these pumpkin rolls with potatoes and yogurt!
Good to know
And by the way, if you're not a fan of a big pumpkin bread, you can also divide the dough into small pieces. You then have delicious little pumpkin rolls.
If you decide to use the second option: You should make sure that the baking time is a maximum of 20 minutes. Probably even less - depending on the size of the dough pieces.
If you like to bake yourself and pay attention to few carbs, then you will find many more recipes in the Happy Carb Cookbook . To be precise, there are 150 low carb recipes that are really delicious. I also got the inspiration for the bread from the book. The book is by blogger Bettina Meiselbach, who herself is an enthusiastic low-carber and has thus lost 60 kg.
But even if you do not want to lose weight or do not eat low carb permanently, the book is worth a clear recommendation. You will find a lot of variety and what I like so much: recipes that can be prepared quickly.
With what recipe succeeds pumpkin bread without yeast
Are you ready to get started? Then let's get started right away. If you've never baked pumpkin bread - or bread in general - without yeast, then you'll find detailed instructions here. If you're at home in low carb cooking and just looking for inspiration, then you'll find a short version at the end of the post.
Here comes the longer version with detailed step-by-step instructions.
Important ingredients that you need for the recipe, I have picked out for you. You can find these three on Amazon.
- Almond flour*
- Coconut oil*
- Turmeric
The recipe is enough for a small loaf of bread.
Ingredients
- 200 g Hokkaido
- 2 eggs
- 1 pinch salt
- 2 TBSP. Coconut oil*
- 150 g almond flour
- 1/2 TSP Cinnamon*
- 1 pinch turmeric powder
- 1 pinch nutmeg
- 1-2 tbsp pumpkin seeds
Also: bowl, powerful food processor* (or vegetable grater), knife, spoon, baking tray and baking paper.
1. heat oven
In the first step you need to heat up the oven. Then the bread can be put right into the hot tube later and will be ready quickly.
We use 180° upper-lower heat.
2. prepare the pumpkin
You need a pumpkin that weighs about 200 grams. This is a small to medium Hokkaido including seeds, style and all.
Cut the pumpkin into manageable pieces to grate it up. You can either do this with a food processor - which I definitely recommend. Or otherwise with a vegetable grater. Make sure to choose a very fine thickness. This will make the bread evenly orange and more convenient to slice and eat.
3. mix the ingredients
Melt the Coconut oil* in the microwave or in a pot.
Now whisk the eggs in a bowl. You don't have to separate them - the yolks and whites go together in the mixing bowl. To whisk, use a whisk or a fork.
Now add the pumpkin to the eggs first, then salt, almond flour, Baking powder*, Cinnamon*, turmeric, nutmeg and finally the Coconut oil*.
Mix the ingredients until they form a mass. Now let this mass rest for about 5 minutes. The almond flour soaks up the liquids and a nice dough is formed.
It can be shaped with your hands. If one: Add a little more almond flour and wait again briefly.
4. shape the bread
Shape the bread with your hands. If you like, you can also shape it into baguettes or make small rolls. But beware: this will significantly reduce the baking time!
Coat the surface of the bread with a little water and sprinkle the pumpkin seeds on top. If you like, you can also chop the seeds.
5. bake the bread
Line the baking tray with baking paper. Put the bread on the paper and then it goes into the oven. As a round loaf it needs about 40 minutes.
Since my oven bakes very unevenly, I have to turn the bread a bit halfway through. Otherwise it becomes very dark on one side and remains pale on the other.
And look: a pumpkin bread can do without yeast and still rise beautifully. Baking powder* Thank you!
My favorite spreads to eat with bread are avocado or cottage cheese. If it has to be sweet, I use yogurt, cinnamon and banana. An unbeatable combination!
And here, as promised, the short version of the recipe for those who are in a hurry.
Low carb pumpkin bread without yeast
Ingredients
- 200 g Hokkaido
- 2 Eggs
- 1 Pinch Salt
- 2 EL liquid coconut oil
- 150 g Almond flour
- 1 TL Baking powder
- ½ TL Cinnamon
- 1 Pinch Turmeric powder
- 1 Pinch Nutmeg
- Pumpkin seeds
Anleitung
- Preheat the oven to 180° top-bottom heat.
- Core the pumpkin and grate it. The peel remains on.
- Beat the eggs in a bowl. Now add all the ingredients to the eggs in order.
- Mix them well with a whisk. Or knead the mass with your hands.
- Form a loaf with your hands. Alternatively, you can also make a baguette out of it - but beware: then the baking time is greatly reduced! Coat the bread with a little water and sprinkle pumpkin seeds on the surface.
- Put it in the oven. As a round loaf, the low carb pumpkin bread needs about 40 minutes.
Notes
- 5.5 grams carbohydrates
- 5.6 grams protein
- 10.6 grams fat
Nährwerte
Our conclusion
Baking a low carb pumpkin bread is not complicated. The only thing you need to allow for is enough time. Like all other low carb breads, this recipe takes at least 40 minutes to bake through.
If it takes you too long, you can also pour the batter into muffin tins. Then you come to about 20 minutes baking time. It's best to test the batter to see if it's ready.
Good luck!
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