Low Carb Pumpkin Bread
Pumpkin Spice Lattes are flying off the shelf! A Starbucks single slice of their Pumpkin Loaf is a whooping 50g carbs..... I started thinking about how I could reduce those carbs, but still get my pumpkin fix.
Servings 10 slices
- 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
Preheat oven to 350* and line a 9x5 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.
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.
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.
Mix the dry ingredients into the wet ingredients until fully combined to form a batter.
Pour batter into your prepared loaf pan and bake for 1 hour 15 minutes or until toothpick comes out clean.
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.
Remove from oven and let cool on the counter completely.
Calories: 179kcal | Carbohydrates: 8g | Protein: 4g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 88mg | Sodium: 180mg | Potassium: 161mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4003IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg