Easy Pumpkin Quick Bread - Low Carb and Gluten Free

• Vegetarian
• Gluten free

• Produce

  • 1 cup Pumpkin, canned

• Refrigerated

  • 1/3 cup Almond milk, unsweetened
  • 4 Eggs, large

• Baking & Spices

  • 1/4 tsp Allspice, ground
  • 2 cups Almond flour
  • 4 tsp Baking powder
  • 1 tsp Cinnamon, ground
  • 1/2 cup Coconut flour
  • 1/2 cup Erythritol sweetener
  • 1/4 tsp Maple extract
  • 1/4 tsp Nutmeg, ground
  • 1 pinch Salt

• Nuts & Seeds

  • 1/4 cup Walnuts

• Dairy

  • 3/4 cup Butter

Found on ibreatheimhungry.com

Description

Ingredients

• ¾ cup butter, melted
• 4 large eggs
• ⅓ cup unsweetened almond milk
• 1 cup canned pumpkin
• ¼ tsp maple extract
• 2 cups almond flour (IBIH recommends)
• ½ cup coconut flour (IBIH recommends)
• 4 tsp baking powder
• ½ cup erythritol sweetener (IBIH recommends)
• pinch of salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground allspice
• ¼ cup chopped walnuts (omit if nut allergy)

Directions

• Preheat oven to 350 degrees (F)
• Combine the melted butter, eggs, almond milk, pumpkin puree, and maple extract in a blender and blend until smooth.
• Combine the almond flour, coconut flour, sweetener, baking powder, salt, and spices in a medium bowl and stir well.
• Pour the blender ingredients into the dry ingredients and stir until well combined and moisture is absorbed.
• Stir in the nuts if using.
• Line a long, narrow loaf pan with parchment paper and spoon the batter into the pan. Sprinkle with additional nuts if desired.
• Bake the bread at 350 degrees (F) in the center of your oven for 60 minutes (or until a knife inserted in the center comes out clean.)
• Turn off the oven and leave the bread in there for an additional 15 minutes.
• Remove the bread from the oven and then from the pan using the parchment paper base to lift it out.
• Cool on the counter or in the refrigerator loosely covered for a minimum of 4 hours, but for best results leave it overnight before slicing.

Nutrition