Gluten Free Pumpkin Bread
Ingredients
The bread
-
¾
cup
coconut flour
-
½
cup
low carb brown sugar, packed
-
3
tablespoons
whey protein powder
-
2 ½
teaspoons
baking powder
-
2
teaspoons
cinnamon
-
½
teaspoon
salt
-
6
large
eggs
-
4
oz
butter, melted
-
2
teaspoons
vanilla extract
-
1
teaspoon
Stevia Glycerite
-
1 ½
cups
fresh, grated pumpkin
Topping (optional)
-
2
tablespoons
chopped pecans
-
2
tablespoons
low carb brown sugar
Instructions
- Preheat the oven to 350°F and prepare an 8x4 inch loaf pan with baking spray and parchment.
- Peel and grate the pumpkin, measuring out 6 ounces.
- Mix the dry ingredients together in a medium bowl.
- Combine the wet ingredients and grated pumpkin, then blend until fully incorporated.
- Pour the batter into the prepared pan and release air bubbles by lifting and dropping the pan.
- Sprinkle pecans and brown sugar substitute on top, pressing gently into the batter.
- Bake for 50-60 minutes until a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a cooling rack.
- Store in the refrigerator or freeze for later use.
Nutrition Facts (estimated)
Servings
12
Calories
169
Total fat
13g
Total carbohydrates
5g
Total protein
7g
Sodium
227mg
Cholesterol
0mg
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