Pumpkin Bread

Course: Bread

Cuisine: American

Keyword: pumpkin recipes

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: Slices

Calories: 158kcal

Author: Angela Coleby

A moist low carb pumpkin bread made with coconut flour.

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Ingredients

¾ cup pumpkin puree
5 medium eggs
¼ cup coconut milk tinned
½ cup monkfruit
¼ cup coconut oil
½ cup coconut flour
1 teaspoon vanilla extract
1 ½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
¼ teaspoon salt
1 teaspoon baking powder
½ cup pecans chopped

Instructions

Preheat your oven to 180C/350F degrees
In a bowl, mix the pumpkin, eggs, coconut milk, monkfruit, vanilla, spices and salt.
Add the coconut flour and baking powder and whisk until lump-free.
Fold in the pecans.
Line a 9" x 5" loaf pan with parchment paper and pour the batter into the pan. Smooth out with a spatula until even.
Bake the loaf for 60 minutes.
Remove from the pan and cool on a rack for 1 hour.

Notes

Makes 10 slices at 4g net carbs a slice.

Stored, covered in the fridge.

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

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