Low Sugar Gluten Free Pumpkin Bread
Try this Low Sugar Gluten Free Pumpkin Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 stick butter
- 2 tsp cinnamon
- 2 tbsp vanilla extract
- 1/2 tsp ginger
- 1 cup coconut flour
- 1 tsp ground cloves
- 1/2 cup swerve sweetener granulated
- 8 eggs (i used large)
- 1 tsp sweetleaf stevia
- 1 , 15-oz can of pureed pumpkin
- Carbohydrate 117.889687093185 g
- Cholesterol 732.63333333002 mg
- Fat 569.167345246743 g
- Fiber 77.1384298638076 g
- Protein 35.7911993570033 g
- Saturated Fat 434.504952552288 g
- Serving Size 1 1 recipe (866g)
- Sodium 1536.19676672616 mg
- Sugar 40.7512572293778 g
- Trans Fat 36.9500281814527 g
- Calories 5539 calories
Preheat oven to 350 degrees F, and grease a 9x5 bread pan with butter. (Using oil or butter vs spray helps the bread not to stick to the pan.)In a large bowl, mix together the dry ingredients of coconut flour, Swerve Sweetener, baking soda, baking powder, salt, Sweetleaf Stevia, cinnamon, ginger and ground cloves.In another bowl, mix together the wet ingredients. When well mixed, add the wet ingredients into the large ingredients and whisk well. (If using a blender, a low-medium blend is fine.)Fill the 9x5 bread pan with the pumpkin bread, and bake in the oven until a tooth pick comes out clear. For me, the 50-1 hr mark was perfect.
