Pumpkin Bread

Hi everyone, thank you for stopping by my blog. I am very excited to start sharing all the delicious and healthy recipes I have come across throughout my lifetime.

Since its fall, AKA everything pumpkin season, for my first post, I thought pumpkin bread would be perfect! The original recipe is off the Bob’s Red Mill website and I altered it to make it low carb, no added sugar, vegan and gluten-free. I hope you enjoy and if you are like me, you will.

The recipe itself is quick to mix together, although the bread will take about an hour in the oven, so make sure you have the time.

Ingredients:

  • 1-1/2 Cups Almond Flour
  • ¼ Cup Coconut Flour
  • ½ Cup Truvia***
  • 2 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • 1 Tsp. Cinnamon
  • ½ tsp. Nutmeg
  • ½ tsp. Allspice
  • ¼ tsp. Cloves
  • 1 tsp. Psyllium Husk***
  • ½ tsp. Salt
  • 1 Cup Canned Pumpkin
  • ½ Cup Coconut Oil
  • 2 Large Eggs Replacers (Bob’s Red Mill)***

Instructions:

  1. Preheat the oven to 350ºF. Determine the pan you would like to use. I used a loaf pan and it filled up the pan about half way. Spray with cooking spray or line your pan with parchment paper.
  2. In a separate mixing bowl, add all your dry ingredients together. Almond Flour, Coconut Flour, Sugar Substitute, Baker Powder, Baking Soda, Cinnamon, Nutmeg, Allspice, Cloves, Psyllium Husk and salt. Set this bowl aside.
  3. In a separate mixing bowl, I used a standup mixer; combine the pumpkin, coconut oil and egg replacer. Mix until all ingredients are blended.
  4. Slowly add in the dry ingredients to the wet ingredients. The batter should be nice and thick.
  5. Fold the batter in to your prepped loaf pan and place in the oven for about 60-75 minutes. You want the edges to be slightly browned, not burned.
  6. Once you bread look complete, let cool and then eat up.

Some additional comments on the recipe:

  1. ½ Cup Truvia*** – You’ll need the equivalent of 1 cup of sugar, since I opted to used Truvia, ½ cup=1cup.
  2. 1 tsp. Psyllium Husk*** – Since I decided not to use eggs in this recipe, the Psyllium acts as a bonding agent plus its extra fiber. Double Bonus!
  3. Eggs Replacers – You can find this powder at any health food store in the baking aisle. It looks like flour and you mix it with water.

Please feel free to comment below if you have any questions.

Thank you again for stopping by and I hope you come back soon.

NUTRITION: 12 Slices = 4g Net Carbs, 12g Fat and 1g Protein

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