Easy Pumpkin Quick Bread - Low Carb and Gluten Free
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- pinch of salt
- 1/4 tsp ground nutmeg
- 1 tsp ground cinnamon
- 4 large eggs
- 1 cup canned pumpkin puree
- 3/4 cup butter melted
- 4 tsp baking powder
- 2 cups almond flour (ibih recommends)
- 1/4 tsp ground allspice
- 1/3 up unsweetened almond milk
- 1/4 tsp maple extract
- 1/2 cup coconut flour (ibih recommends)
- 1/2 cup erythritol sweetener (ibih recommends)
- 1/4 cup chopped walnuts (omit if nut allergy)
- Carbohydrate 7.86079158924569 g
- Cholesterol 172.592013925547 mg
- Fat 15.8799777812707 g
- Fiber 2.0888083752409 g
- Protein 5.78714323016317 g
- Saturated Fat 8.54168071945353 g
- Serving Size 1 1 slice (99g)
- Sodium 216.774572161521 mg
- Sugar 5.77198321400479 g
- Trans Fat 1.46070219170672 g
- Calories 193 calories
Preheat oven to 350 degrees (F)Combine the melted butter, eggs, almond milk, pumpkin puree, and maple extract in a blender and blend until smooth.Combine the almond flour, coconut flour, sweetener, baking powder, salt, and spices in a medium bowl and stir well.Pour the blender ingredients into the dry ingredients and stir until well combined and moisture is absorbed.Stir in the nuts if using.Line a long, narrow loaf pan with parchment paper and spoon the batter into the pan. Sprinkle with additional nuts if desired.Bake the bread at 350 degrees (F) in the center of your oven for 60 minutes (or until a knife inserted in the center comes out clean.)Turn off the oven and leave the bread in there for an additional 15 minutes.Remove the bread from the oven and then from the pan using the parchment paper base to lift it out.Cool on the counter or in the refrigerator loosely covered for a minimum of 4 hours, but for best results leave it overnight before slicing.
