Low Carb Pumpkin Bread

Today I experimented to see if I could come up with a good Low Carb Pumpkin
Bread.

I started out with my reguarl pumpkin bread recipe and substituted Vanilla
Protein Powder and Vital Wheat Gluten for the flour. I melted the butter
instead of creaming it in. I substituted DaVinci Caramel sugar free syrup
for the sugar, tasting the mixture until it tasted right.

I did it all by eye--not measuring but just stirring the ingredients until
they looked like pumpkin bread batter. I used 3/4 can of pumpkin, 1 egg, 2
tbs butter, and a tsp of cinnemon and 1/2 tsp nutmeg. I think I used 4
scoops of protein powder and 2 of vital wheat gluten, but I can't swear to
it as I kept sprinkling them in until the batter looked right.Then I threw
in a handful of walnuts and about half a cup of no-sugar grated coconut.

I smoothed the batter out about an inch deep in two baking pans, baked it
for 40 minutes and came out with the best low carb bread I've ever made! It
had a dry texture almost like shortbread instead of that gluey texture you
usually get with baking protein. Best of all, it stayed nice after it
cooled. I wrapped it up in Saran wrap and it stayed just moist enough.

My blood sugar liked it even though I ate much too much. g

Tomorrow I'm making 1 regular cheese cake for the guys and one low carb one
for me.

Thanksgiving is the easiest holiday to do low carb because there's all that
wonderful turkey at the center of it and no one minds if you eat a whole lot
of it!

-- Jenny

Cut the carbs to respond to my new email address!
New photo: http://www.geocities.com/jenny_the_bean/jennypics.htm
Weight: 168.5/137
Diabetes Type II diagnosed 8/1998 -
HBa1c 5.2 10/03
Low Carb 9/1998 - 8/2001 and 11/10/02 - Now

http://www.geocities.com/jenny_the_bean
How to calculate your need for protein * How much people really lose each
month * Water Weight Gain & Loss * The "Two Gram Cure" for Hunger Cravings
* Characteristics of Successful Dieters * Indispensible Low Carb Treats *
Should You Count that Low Impact Carb? * Curing Ketobreath * Exercise
Starting from Zero * Do Starch Blockers Work? * NEW! Why the Low Carb Diet
is Great for Diabetes * NEW! Low Carb Strategies for People with Diabetes

I started out with my reguarl pumpkin bread recipe and substituted
Vanilla Protein Powder and Vital Wheat Gluten for the flour.

i was thinking of using almond flour in place of regular flour. is there
any reason why you didn't?

Witchy,

I've never cooked with almond flour as I've never been able to find it at
any local store.

I suspect that nut flour would make this a much denser bread. What I liked
about it was that it really tasted like bread (even more like scones.)

-- Jenny

Cut the carbs to respond to my new email address!
New photo: http://www.geocities.com/jenny_the_bean/jennypics.htm
Weight: 168.5/137
Diabetes Type II diagnosed 8/1998 -
HBa1c 5.2 10/03
Low Carb 9/1998 - 8/2001 and 11/10/02 - Now

http://www.geocities.com/jenny_the_bean
How to calculate your need for protein * How much people really lose each
month * Water Weight Gain & Loss * The "Two Gram Cure" for Hunger Cravings
* Characteristics of Successful Dieters * Indispensible Low Carb Treats *
Should You Count that Low Impact Carb? * Curing Ketobreath * Exercise
Starting from Zero * Do Starch Blockers Work? * NEW! Why the Low Carb Diet
is Great for Diabetes * NEW! Low Carb Strategies for People with Diabetes


"Witchy Way" wrote in message
...
I started out with my reguarl pumpkin bread recipe and substituted
Vanilla Protein Powder and Vital Wheat Gluten for the flour.

i was thinking of using almond flour in place of regular flour. is there
any reason why you didn't?

Jenny wrote:

Today I experimented to see if I could come up with a good Low Carb Pumpkin
Bread.

I started out with my reguarl pumpkin bread recipe and substituted Vanilla
Protein Powder and Vital Wheat Gluten for the flour. I melted the butter
instead of creaming it in. I substituted DaVinci Caramel sugar free syrup
for the sugar, tasting the mixture until it tasted right.

I did it all by eye--not measuring but just stirring the ingredients until
they looked like pumpkin bread batter. I used 3/4 can of pumpkin, 1 egg, 2
tbs butter, and a tsp of cinnemon and 1/2 tsp nutmeg. I think I used 4
scoops of protein powder and 2 of vital wheat gluten, but I can't swear to
it as I kept sprinkling them in until the batter looked right.Then I threw
in a handful of walnuts and about half a cup of no-sugar grated coconut.

I smoothed the batter out about an inch deep in two baking pans, baked it
for 40 minutes and came out with the best low carb bread I've ever made! It
had a dry texture almost like shortbread instead of that gluey texture you
usually get with baking protein. Best of all, it stayed nice after it
cooled. I wrapped it up in Saran wrap and it stayed just moist enough.

My blood sugar liked it even though I ate much too much. g

Tomorrow I'm making 1 regular cheese cake for the guys and one low carb one
for me.

Thanksgiving is the easiest holiday to do low carb because there's all that
wonderful turkey at the center of it and no one minds if you eat a whole lot
of it!

-- Jenny


Hey! When you try doing that bread again, please measure! Sounds
good.

--
Jean B.

"Jean B." wrote in message ...
Jenny wrote:

Today I experimented to see if I could come up with a good Low Carb Pumpkin
Bread.

I started out with my reguarl pumpkin bread recipe and substituted Vanilla
Protein Powder and Vital Wheat Gluten for the flour. I melted the butter
instead of creaming it in. I substituted DaVinci Caramel sugar free syrup
for the sugar, tasting the mixture until it tasted right.

I did it all by eye--not measuring but just stirring the ingredients until
they looked like pumpkin bread batter. I used 3/4 can of pumpkin, 1 egg, 2
tbs butter, and a tsp of cinnemon and 1/2 tsp nutmeg. I think I used 4
scoops of protein powder and 2 of vital wheat gluten, but I can't swear to
it as I kept sprinkling them in until the batter looked right.Then I threw
in a handful of walnuts and about half a cup of no-sugar grated coconut.

I smoothed the batter out about an inch deep in two baking pans, baked it
for 40 minutes and came out with the best low carb bread I've ever made! It
had a dry texture almost like shortbread instead of that gluey texture you
usually get with baking protein. Best of all, it stayed nice after it
cooled. I wrapped it up in Saran wrap and it stayed just moist enough.

My blood sugar liked it even though I ate much too much. g

Tomorrow I'm making 1 regular cheese cake for the guys and one low carb one
for me.

Thanksgiving is the easiest holiday to do low carb because there's all that
wonderful turkey at the center of it and no one minds if you eat a whole lot
of it!

-- Jenny


Hey! When you try doing that bread again, please measure! Sounds
good.

You guys are so inspiring! I just have not had alot of luck with LC
recipes, and I suppose I let myself get discouraged too early. But
hearing of your successes is encouraging! I am not going to do
anything special for T-day (meaning cooking wise) My Sister and I are
getting a Marie Callendars' meal, and we both agreed for the first
time ever that we really do not need to supplement the meal with
several other dishes! I am not even making my infamous carb laden
pumpkin bread, and it is just darn ok!!! We will have plenty of
veggies and meat, and I am thrilled to think about a holiday in non
food overload terms! I do want to give your recipe a try though! Happy
Holiday, all!
Blessings, Jeano

Witchy,
I've never cooked with almond flour as I've never been able to find it
at any local store.
I suspect that nut flour would make this a much denser bread. What I
liked about it was that it really tasted like bread (even more like
scones.)
-- Jenny

oh! ok! i ordered almond flour off the web(netrition.com). i never
thought about the density factor! thanks!

've never cooked with almond flour as I've never been able to find it

I always make my own..I read some where you can use a coffee grinder.they sell
them cheap at places like walmart and target......

I have made crusts,pound cake..

My favorite is a quick cookie..yum

almond flour
splenda
butter

will post link where I find recipes

c

On Wed, 26 Nov 2003 15:31:05 -0600 (CST), (Witchy
Way) wrote:

oh! ok! i ordered almond flour off the web(netrition.com). i never
thought about the density factor! thanks!

Almond flours seem to vary quite a bit in texture/density. I ordered
from 3 sources: netrition.com, almondsonline.com, and Bob's Red Mill
so I could experiment with different flours. So far I've only used
the flour from almondsonline.com and the results have been excellent.
It is a much lighter, fluffier, and larger "grained" flour than the
other two. (This is hard to explain, you need to see it.) I've
almost finished the 3 lb. bag from them and will be trying the Bob's
Red Mill next.

Hey! I'll hang my post here on the post ASHLEYANNA sent:


I always make my own..I read some where you can use a coffee
grinder.they sell them cheap at places like walmart and target......

I have made crusts,pound cake..

My favorite is a quick cookie..yum

almond flour
splenda
butter

Basic bake time and temp? A few of these with whipped cream sound like
a heavenly treat.


will post link where I find recipes

c
--
Stephen S.
331/300/220 - as of 26 Nov. 03
LC since 28 Sept. 03
http://dragonfen.com/diet
--------------------------------

Hey! I'll hang my post here on the post Pat Paris sent:

On Wed, 26 Nov 2003 15:31:05 -0600 (CST), (Witchy
Way) wrote:

oh! ok! i ordered almond flour off the web(netrition.com). i never
thought about the density factor! thanks!

Almond flours seem to vary quite a bit in texture/density. I ordered
from 3 sources: netrition.com, almondsonline.com, and Bob's Red Mill
so I could experiment with different flours. So far I've only used
the flour from almondsonline.com and the results have been excellent.
It is a much lighter, fluffier, and larger "grained" flour than the
other two. (This is hard to explain, you need to see it.) I've
almost finished the 3 lb. bag from them and will be trying the Bob's
Red Mill next.

I'll have to check the brand at the store I go to. They have flours made
from several kinds of things from this one guy's mill. I eagerly await
your reports. g

p.s. If I ever find my antique grinder that my sister borrowed... It
has course, medium and fine disks for grinding coffee, grains, nuts,
etc.
--
Stephen S.
331/300/220 - as of 26 Nov. 03
LC since 28 Sept. 03
http://dragonfen.com/diet
--------------------------------