Pumpkin Coconut Bread Low Carb

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READY IN: 1hr 20mins
Recipe by marypatlaver

This recipe is the creation of a low carb food blogger at alldayidreamaboutfood. This was my first foray into low carb baking with specialized ingredients like flax meal & Xanthan gum. This pumpkin bread turned out to be a winner! My husband said he couldn't tell the difference between this & conventional pumpkin bread. If you're wondering, you don't really taste the coconut. One piece of advice: don't judge the recipe by the taste of the batter before it's baked. Baking changes taste & consistency pretty dramatically. Also, I baked this in my Williams & Sonoma pan that my sister just gave me--beautiful! Changes to the original recipe were to increase & simplify the spices, increase the coconut oil, use water instead of almond milk, using Truvia instead of stevia drops and to omit the glaze.

Ingredients Nutrition

Directions

  1. Preheat oven to 325F and grease a 9×5 inch loaf pan.
  2. In a large bowl, whisk together flax seed meal, coconut flour, shredded coconut, erythritol, protein powder, baking powder, baking soda, xanthan gum, spices and salt.
  3. Stir in pumpkin puree, eggs, coconut oil, water and Truvia and mix until thoroughly combined.
  4. Spread batter in prepared baking pan and bake 50 to 60 minutes, or until top is browned, firm to the touch and a tester inserted in the center comes out clean.
  5. Remove from oven and let cool 10 minutes, then flip out onto a wire rack to cool completely.

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