Low-Carb Pumpkin Bread
Try this Low-Carb Pumpkin Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 3 eggs
- 1/4 teaspoon baking powder
- 1 tsp baking soda
- 1 cup canned pumpkin
- 3/4 teaspoons salt
- 1/2 cup liquid coconut oil (i melted mine in the oven)
- 1/3 up + 2 tablespoons water
- 1/2 cup + 1 tablespoon trim healthy mama gentle sweet*
- 1 2/3 cups trim healthy mama baking blend
- 1/2 tsp ground cloves**
- 1/2 tsp nutmeg**
- 1/2 tsp ginger**
- 1/2 tsp allspice**
- 1/2 tsp cinnamon**
- 1/2 cup chopped nuts (optional i usually don't put nuts in)
- 1/4 - 1/2 cup lily's stevia sweetened chocolate chips (optional not pictured)
- Carbohydrate 90.0028133313492 g
- Cholesterol 503.56666666501 mg
- Fat 187.885996666302 g
- Fiber 22.4232505149841 g
- Protein 17.7180166652956 g
- Saturated Fat 118.907133333106 g
- Serving Size 1 1 recipe (885g)
- Sodium 2276.45449995651 mg
- Sugar 67.5795628163651 g
- Trans Fat 13.1770924999814 g
- Calories 2064 calories
Preheat oven to 325Spray or lightly coat a loaf pan with coconut oilMix all wet ingredients plus Gentle Sweet or low-carb sweetener in one bowlMix all dry ingredients in a second bowlAdd dry mixture to wet mixture one cup at a time, mixing well after each additionPour into loaf panBake for 1 hour, then check to see if it's done. You want a toothpick to come out clean, but watch that the edges of the loaf don't start to burn.
