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Pumpkin Bread
Why it's Low GI
A wholegrain autumn loaf with grated pumpkin, warming spices and raisins — wholegrain flour and fibre keep the glycaemic impact lower than white bread.
Method
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- Make the dough: mix the flour, stevia, spices and yeast. Add warm water and put in a warm place.
- Knock back the risen dough lightly; leave a couple more hours for a more open crumb if you like.
- Heat the oven to 180°C and prepare a tin; the dough rises by about a quarter.
- Fold in the pumpkin and raisins (or other dried fruit).
- Pour into the lined tin, level with a spatula and put in the oven.
- Bake 40–60 minutes. Leave to cool in the oven.
- Turn out and cool fully on the side.
Nutrition
Per slice (est.): ~160 kcal · Carbs 32 g · Fat 1 g · Protein 5 gNutrition and glycaemic index (GI) values are estimates, calculated from the ingredients. Please double-check meals before cooking if it matters for your diet.
More Low-GI recipes
GI figures are estimates for general guidance and are not a substitute for personalised medical or dietary advice.