Buttoni's Low-Carb Recipes

Individual Pumpkin Bread

Posted on: October 16, 2010

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Individual Pumpkin Bread

By tinkering around with the MIM (Muffin in a Minute) or OMM (One Minute Muffin) recipe that is so well-known to low carbers, I have come up with a mini pumpkin bread  that is much improved in texture, flavor and moistness over my previous pumpkin bread experiments with this basic muffin recipe.  Smearing it with my Lime Frosting is fantastic!   https://buttoni.wordpress.com/2010/10/16/lime-frosting/ .  I keep this frosting made up and in the freezer in a ziploc bag all the time so I can defrost and smear it on these, sugar cookies,  cake or fresh strawberries without having to go to the trouble of making it from scratch each time I want some.  Then I just break off a chunk and let is soften a few minutes.  It also keeps a long time just in the fridge.

A serving of this pumpkin bread provides many of your required nutrients.  So all in all, a very nutritious treat!  Probably OK for Induction, even with the oat fiber, as the deducted fiber zeros out the carbs.

VARIATION:   If beyond Atkins Induction Phase 1, you could add 1 T. chopped nuts, or 1 T. crushed pineapple or 1 T. chopped prune.

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1 T. butter, melted

1 egg, beaten

4 drops liquid Splenda  (or 3 T. granular Splenda)

1 pkt. stevia sweetener

2½ T. canned pumpkin puree (be sure it’s not pie filling)

4 T. flax meal (I use half brown and half golden)

½ tsp. baking powder

1 T. oat fiber (optional, but it’s what makes this special in texture.  Omit for gluten-free version.)

½ tsp. cinnamon

Pinch each of cloves and nutmeg

1 T. heavy cream

DIRECTIONS: Melt butter in microwave in a small bowl or mid-size ramekin.  Add egg, pumpkin, cream and liquid Splenda and beat until smooth.  Add flax meals, spices, baking powder and stevia and stir to blend well.     Microwave on HI for about 1 min 20 seconds.  If dry to the touch in the center, it’s done.  Remove, cool a minute and using knife tip, gently tip it out of the ramekin/bowl.  Can be eaten as is or you can ice with my Lime Frosting or any favorite topping.

NUTRITIONAL INFO: Makes 1 serving which contains:

361 calories

30.4 g  fat

20.1 g  carbs, 15.8 g  fiber, 4.3 NET CARBS

12.4 g  protein

274 mg sodium


14 Responses to "Individual Pumpkin Bread"

I don’t have liquid Splenda. Can I use the granular Splenda instead like I do for my MIM and, if so, how much would I use? Would it work if I just added 2 1/2 T of pumpkin puree to my MIM or would I have to add more sweetener?? I usually do 1 T. butter, 1 egg, 2 T. golden flax meal, 2 T. almond flour, 1/2 tsp. baking powder, 1 T. cinnamon, and 2 T. Splenda for my MIM.

Use 3 T. of the granular Splenda. I don’t follow your pumpkin question because my recipe CALLS for 2½ T. of pumpkin to begin with.

I was just wondering if it would come out like pumpkin bread if I just added the 2 1/2 T. (which is called for in your recipe) to the MIM I usually make or would I have to up the sweetner?

Oh, you can probably add up to 2 T. to a standard MIM recipe. Don’t know about sweetener really, but likely you will need to use around as much as I show or somewhere in between what you use and what I call for in this recipe. I’ll tell ya though, I myself just added 2 T. to the basic MIM recipe and it isn’t nearly as good in texture as my version here with the oat fiber. Just sayin’.

i know this may have been answered time and again but could almond flour be substituted for the flax meal. I do not have any liking for the flavor of flax, even the golden. Thanks for posting Peggy!

Well I’ll tell ya, Geoff, ALL almond flour will make a very dry and grainy cake most likely. This is small, so you could certainly try it. If it were me (I don’t like the taste of flax much either, and I can say NONE of my recipes taste much like flax) instead of using ALL almond flour, I’d sub in 3 T. almond and leave in 1 T. of the flax to keep this soft and fluffy. You’ll never taste 1 T. in the final cake. Trust me on this. I, too don’t like flax…….but it does bring a soft texture that ground up nuts will NEVER bring to a cake. Another option would be to use 2 T. almond flour and 2 T. plain, unsweetened whey protein powder if you have that in the house. It also bakes up nicely if in conjunction with other flours. A third option would be to use 3 T. almond flour and 1 T. coconut flour.

Could you substitute oat for almond flour?

Oat flour is VERY high carb. Will it cook? Yes. Will it taste good? Yes. Would a low carber want to make that sub? No. Just bein’ honest. 🙂

where can you buy oat fiber?

You can buy small bags at Netrition.com; larger ones at Honeyvillegrains.com. I doubt seriously you’d find it in any brick-and-mortar stores.

What is oat fiber ?

http://fruitofhands.blogspot.com/2013/07/oat-fiber.html It brings a smooth texture and flour-y taste to baked goods. It’s 96% fiber, so it is low in carbs, too. I use it in most of my baked goods now. Takes very little to bring those qualities to the final product, so a bag lasts a very long time.

Thank you. I am leaving a reply. This recipe Individual Pumpkin Bread worked out. Thank you. It came out good. I am proud of having used this recipe for individual pumpkin bread. I followed the recipe with a few personal adjustments and it turned out to be a good guide for me.

I’m glad you liked your results on this, Elizabeth! I’ve made this one over and over again at our house. We love pumpkin bread.

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