Get your free printable Snack Attack On-The-Go List!

Sharing is caring!

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 Wheat Pumpkin Bread (THM-E, Sugar Free)

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.”

can you just smell that pumpkin?

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!!”

Sprouted Wheat Pumpkin Bread (THM-E, Sugar Free)
Fall is in the air!

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 Wheat Pumpkin Bread (THM-E, Sugar Free)

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 (THM-E, Sugar Free)

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!

Sprouted Wheat Pumpkin Bread (THM-E, Sugar Free)

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!

Sprouted Wheat Pumpkin Bread (THM-E, Sugar Free)

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.

Sprouted Wheat Pumpkin Bread (THM-E, Sugar Free)

Talk To Me

As always, I’d love to hear from YOU!!  If you make one of my recipes and love it, let me know.  Share on my Facebook page or tag me on Instagram (@countrygirlcookin)

If you try this sprouted wheat pumpkin bread and enjoy it, share the love!

Subscribe to my blog (it’s Free) to receive my latest recipes, updates, tips and more in your email.  

This post may contain affiliate links, and if you should choose to purchase any of these fantastic products through my link, I will make a few cents at no extra cost to you!  I appreciate your support for my little family as well as my recipe creations!

Sprouted Wheat Pumpkin Bread (THM-E)
Yield: 1 loaf

Sprouted Wheat Pumpkin Bread (THM-E)

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

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. 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!

Nutrition Information


15 slices

Serving Size

1 slice

Amount Per Serving Calories 70Total Fat 1.5gNet Carbohydrates 10gProtein 3g

Skip to Recipe