Healthy Pumpkin Bread
Servings 12 Servings
Calories 211kcal
Ingredients
Bread:
- 7 Eggs
- 3/4 Cup Pumpkin Puree
- 1/4 Cup Unsalted Butter softened
- 2 Teaspoons Vanilla
- 2 Cups Almond Flour* divided
- 1/2 Cup Coconut Flour
- 1 Cup Swerve or Lakanto (see sweetener notes below)
- 1/4 Cup Cocoa Powder
- 1 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Kosher Salt
- 1 Tablespoon Cinnamon
- 1 Teaspoon Nutmeg
Instructions
- Preheat oven to 350 F and prepare an 8” bread pan with cooking spray or parchment paper.
- In a medium bowl, combine eggs, pumpkin puree, butter, vanilla.
- In a separate bowl, combine 1 ¾ cup of almond flour, coconut flour, erythritol, baking powder, salt, cinnamon, and nutmeg.
- Add the wet ingredients to the dry ingredient bowl and stir until fully combined.
- Seperate the dough into 2 mixing bowls.
- In one bowl, add cocoa powder and combine.
- In the second bowl, add the remaining ¼ cup of almond flour and combine.
- Place the batter by the spoonful into prepared bread pan, switching between the cocoa and almond flour combos.
- Use a butter knife to “swirl” the dough.
- Flatten the top of the batter with a rubber spatula.
- Cook for 1hr - 1hr 10 minutes, or until a toothpick in the center of the loaf comes out dry.
- Allow the bread to cool in the bread pan before slicing. Enjoy!
Notes
*Using a fine grained almond flour will yield better results. I've had great results with both Bob's Red Mill and Trader Joes almond flour.
Erythritol contributes 1g carb per slice of bread, if calculating your NET CARBS, there is 5g carbs per slice.
Nutritional information is based on 1 slice, if you cut this bread into 12 slices:
Nutrition
Calories: 211kcal | Total Carbohydrates: 11g | Protein: 8g | Fat: 17g | Sodium: 179mg | Fiber: 5g | Sugar: 2g | Net Carbs: 6g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com