Pumpkin Bread
Servings: 10 Slices
Calories: 158kcal
A moist low carb pumpkin bread made with coconut flour.
Print Recipe
Ingredients
Dry Ingredients
- ½ cup coconut flour
- ½ cup monkfruit or other low carb sweetener
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup pumpkin puree
- 4 medium eggs
- ¼ cup coconut milk tinned
- ¼ cup coconut oil
- 1 teaspoon vanilla extract
Pecans
- ½ cup pecans chopped
Instructions
- Preheat your oven to 180C/350F degrees
- Lightly toast the pecans either on the stove top or in the oven for 5 - 10 minutes, ensuring that they don't burn. Cool and chop.
- In a medium mixing bowl, add the coconut flour, sweetener, baking powder, spices and salt and mix thoroughly.
- In another medium bowl, mix the eggs, coconut milk and vanilla.
- Add the pumpkin puree and whisk until lump-free.
- Combine the wet and dry ingredients, mix and 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 until firm.
- Remove from the pan and cool on a rack.
- Slice and enjoy!
Notes
Makes 10 slices at 4g net carbs a slice.
Stored, covered in the fridge.
Nutrition
Serving: 1slice | Calories: 158kcal | Carbohydrates: 7g | Protein: 4g | Fat: 13g | Fiber: 3g | Net Carbohydrates: 4g