Pumpkin Coconut Bread Low Carb

"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."
 
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photo by marypatlaver photo by marypatlaver
photo by marypatlaver
Ready In:
1hr 20mins
Ingredients:
15
Yields:
1 Loaf
Serves:
12
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ingredients

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directions

  • Preheat oven to 325F and grease a 9×5 inch loaf pan.
  • 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.
  • Stir in pumpkin puree, eggs, coconut oil, water and Truvia and mix until thoroughly combined.
  • 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.
  • Remove from oven and let cool 10 minutes, then flip out onto a wire rack to cool completely.

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