Low Carb Pumpkin Bread

INGREDIENTS

– 5 eggs – 2 tbsp butter melted – 1/2 cup coconut oil melted – 1 cup pumpkin puree pure pumpkin – 1.5 cup low carb sweetener POWDERED – 10 tsp coconut flour (= 1/2 cup+2tsp) – 4 tsp pumpkin pie spice – 2 tbsp oat FIBER optional – 1.5 tsp baking powder – 1/2 tsp salt – 1 tsp pumpkin spice extract vanilla is ok to use

STEP 1

Preheat oven to 350* and line a 9×5 loaf pan with parchment paper. Add butter and coconut oil into a small bowl. Melt in microwave in 15 second increments until fully melted. Set aside.

STEP 2

In a large bowl mix together coconut flour, baking powder, pumpkin pie spice mix, salt and oat fiber. Sift together to make sure there are no lumps and set aside.

STEP 3

In another bowl mix together eggs, melted butter and coconut oil, pumpkin pureé, powdered low carb sweetener and pumpkin pie extract (or vanilla) and thoroughly mix together.

STEP 4

Mix the dry ingredients into the wet ingredients until fully combined to form a batter.

STEP 5

Pour batter into your prepared loaf pan and bake for 1 hour 15 minutes or until toothpick comes out clean.

STEP 6

At the 1 hour mark I like to drape a piece of tinfoil over the top to help prevent the top from getting too brown.

STEP 7

Remove from oven and let cool on the counter completely before serving.

Check out a couple of our other low carb Fall recipes!