Better Coconut Flour Pumpkin Bread

• Produce

  • 1 (15 oz canned pumpkin, canned

• Refrigerated

  • 12 Eggs, large

• Condiments

  • 1 tsp Stevia extract

• Baking & Spices

  • 2 tsp Baking powder
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Cloves, ground
  • 1 1/2 cups Coconut flour
  • 1 tsp Nutmeg, ground
  • 1 1/2 tsp Salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Dairy

  • 1/2 cup Butter

• Other

  • 1 cup Erythritol

Found on lowcarbyum.com

Description

Directions

• In large bowl, blend together erythritol, stevia, pumpkin, coconut oil, butter, vanilla extract, and eggs until smooth.
• In a separate bowl, mix coconut flour, baking powder, cinnamon, nutmeg, cloves, and salt.
• Sift the coconut flour mixture into the large bowl with the wet pumpkin mixture. Stir dry mix into wet mix.
• Pour batter into greased or lined 9×5 bread pans.
• Bake at 350 degrees F for 50 to 60 minutes or until toothpick comes out clean.
• Allow to cool on rack for 10 minutes before removing from pans.

Nutrition