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
The topping (optional)
-
2
tablespoons
chopped pecans
-
2
tablespoons
low carb brown sugar
Instructions
- Preheat the oven to 350°F and prepare a loaf pan.
- Grate the fresh pumpkin and measure out 6 oz.
- Mix all dry ingredients in a bowl.
- Add wet ingredients and grated pumpkin to the dry mixture and blend until smooth.
- Pour the batter into the prepared loaf pan and tap it to remove air bubbles.
- Sprinkle chopped pecans and brown sugar substitute on top.
- 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.
Nutrition Facts (estimated)
Servings
12
Calories
169
Total fat
13g
Total carbohydrates
5g
Total protein
7g
Sodium
227mg
Cholesterol
0mg
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