Soft and moist, this sprouted wheat pumpkin bread is such a tasty recipe! Eating healthy doesn’t have to be bland and boring. Anyone who loves pumpkin spice flavors will enjoy this bread! It is family-friendly as well as a delicious low fat treat for the Trim Healthy Mama.
Is Sprouted Wheat Pumpkin Bread Low Carb?
No it is not a low carb recipe!
Because it is a grain, sprouted whole wheat flour is considered a good carbohydrate.
Using sprouted wheat flour is a healthy option when making bread or other baked goods.
Sprouted Whole Wheat Flour
You may be wondering why I chose to use sprouted whole wheat flour instead of regular whole wheat.
Sprouted whole wheat flour does behave very similarly to whole wheat flour when baking.
That being said, using sprouted whole wheat flour makes your baked goods easier to digest.
Why Should I Use Sprouted Wheat?
Sprouted bread is far gentler on your blood sugar.
I quote what Trim Healthy Mama authors, Pearl and Serene, have to say about the benefits of sprouted flour.
“The problem with regular flour is that it causes a quick rise to your blood sugar (yes, even whole grain wheat flour is hard on your blood sugar, this is due to the grinding of the grain into powder).
This is a big problem for diabetics or for anyone who’s trying to lose weight or stay trim as quick rises in blood sugar stimulate higher amounts of insulin which is your fat storing hormone.
A study published in “The Journal of Nutrition and Metabolism” found that breads made with sprouted grains and sourdough bread resulted in a lower blood glucose response than 12-grain or white breads in overweight individuals at risk for insulin resistance and Type 2 diabetes.”
Sprouting Grains Makes Them More Digestible
“Sprouting is a process in which grains are allowed to germinate.
This results in a higher protein content and a lower carb content and makes them more digestible in a number of ways.
Sprouted grains are richer in nutrients than your average grains. Sprouted wheat flour has more fat, protein, riboflavin and thiamine, according to an article published in June 2008 in the “Journal of Food Science.”
Sprouting breaks down enzyme inhibitors and enables your body to better absorb the nutrients you need!!”
Can I Eat Sprouted Grains If I’m Sensitive To Gluten?
“Sprouting can help the gluten senstivity.
If you are truly celiac or have a serious gluten allergy, this will not help.
But if you are simply sensitive to gluten, studies have shown that while sprouting raises most proteins, it lowers gluten proteins.”
What Do I Need To Make Pumpkin Bread?
I would think that you probably already have most if not all of the ingredients to make this bread right now!
- sprouted whole wheat flour
- pumpkin pie spice
- baking soda
- baking powder
- mineral salt
- egg whites
- salted butter
- vanilla extract
- pumpkin puree
Pumpkin Puree NOT Pumpkin Pie Filling
There is often some confusion about what canned pumpkin to use in a recipe.
When a recipe calls for canned pumpkin, it is not very clear which canned pumpkin you are to use.
Do not buy the cans that say “pumpkin pie mix”.
If buying canned pumpkin, the only ingredient should be pumpkin.
Of course you could always make homemade pumpkin puree…it’s fresh and it freezes well.
Sprouted Wheat Pumpkin Bread Is An E For The Trim Healthy Mama
What is Trim Healthy Mama, you ask?
It is a plan and lifestyle that was started several years ago by two sisters, Pearl and Serene.
Many families are living this healthy life and eating delicious, no-guilt food because of this plan.
From ice cream to cookies and cakes, the Trim Healthy Mama plan has a recipe for probably any food you can imagine!
If you already know about THM, then you know that this low fat pumpkin bread would be considered an E.
The letter E (in the THM world) stands for “energizing”, because that is just what good carbs do…they give you fuel and energy for your day!
Use Egg Whites To Keep It Lower In Fat
You could use whole eggs in this recipe and be just as healthy, but it would add a bit more fat to the entire bread recipe.
To keep the fat grams below 5 per slice, I chose to use egg whites instead of whole eggs.
Two large eggs equals right about 1/2 cup of egg whites.
Cut Down On The Butter
As you read above, to keep this pumpkin bread an E for the Trim Healthy Mama, we need to keep the fat grams to a minimum.
I was able to add 2 Tablespoons of butter to this recipe and still be below the fat allowance for an E per slice of bread.
Pumpkin Puree Instead Of Butter
Pumpkin puree is a great substitute for butter and oils when you’re trying to use less fat.
Pumpkin makes your baked goods moist just like all of the good fats would do!
Looking For More Pumpkin Recipes?
Maple Pumpkin Scones with Maple Cream Cheese Frosting – Soft and sweet, this maple pumpkin scone recipe is a delicious fall-inspired treat.
Low Carb Pumpkin Ice Cream – With Summer saying goodbye in just a few short days, Fall will be here; and what better way to bring in my favorite season than by making homemade low carb pumpkin ice cream!
Low Carb Pumpkin Butter – Thick, sweet and creamy, this low carb pumpkin butter is delicious year ’round, but especially during the Fall and Winter months!
Pumpkin Custard – Pumpkin custard is a must when it comes to the holidays! Surprise your friends by taking this creamy, decadent dish to all of your get-togethers.
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Sprouted Wheat Pumpkin Bread (THM-E)
Soft and moist, this sprouted wheat pumpkin bread is such a tasty recipe! Eating healthy doesn't have to be bland and boring. Anyone who loves pumpkin spice flavors will enjoy this bread! It is family-friendly as well as a delicious low fat treat for the Trim Healthy Mama.
- 1-1/2 cups sprouted whole wheat flour
- 3 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon mineral salt
- 1/2 cup egg whites
- 2 Tablespoons butter, softened
- 1/2 cup Monkfruit golden sweetener
- 1/2 teaspoon vanilla extract
- 1-1/2 cups pumpkin puree
1. Preheat oven to 350 degrees.
2. Pour butter and sweetener in a medium bowl and mix well with hand mixer.
3. Add egg whites, vanilla and pumpkin puree. Mix until combined.
4. Add flour, pumpkin pie spice, baking soda, baking powder and salt.
5. Mix until combined. Do not over mix.
6. Pour into lightly greased bread pan.
7. Bake for 40-45 minutes.
8. Test bread with toothpick to see if done. If it comes out clean, it's done!
Serving Size1 slice
Amount Per Serving Calories 70Total Fat 1.5gNet Carbohydrates 10gProtein 3g