Low-Carb Pumpkin Bread

• Produce

  • 1/2 tsp Ginger
  • 1 cup Pumpkin, canned

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1/2 tsp Allspice
  • 1/4 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Cinnamon
  • 1/2 tsp Cloves, ground
  • 1/4 cup Lily's stevia sweetened chocolate chips
  • 1/2 tsp Nutmeg
  • 3/4 tsp Salt

• Oils & Vinegars

  • 1/2 cup Liquid coconut oil

• Nuts & Seeds

  • 1/2 cup Nuts

• Liquids

  • 1/2 cup Water

• Other

  • 1⅔ cups Trim Healthy Mama Baking Blend
  • ½ cup + 1 tablespoon Trim Healthy Mama Gentle Sweet*

Found on workingathomeschool.com

Description

Ingredients

• 3 eggs
• 1 cup canned pumpkin
• ½ cup liquid coconut oil (I melted mine in the oven)
• ⅓ cup + 2 tablespoons water
• ½ cup + 1 tablespoon Trim Healthy Mama Gentle Sweet*
• 1⅔ cups Trim Healthy Mama Baking Blend
• 1 tsp baking soda
• ¼ teaspoon baking powder
• ¾ teaspoons salt
• ½ tsp ground cloves**
• ½ tsp nutmeg**
• ½ tsp ginger**
• ½ tsp allspice**
• ½ tsp cinnamon**
• ½ cup chopped nuts (optional, I usually dont put nuts in)
• ¼ - ½ cup Lilys stevia sweetened chocolate chips (optional, not pictured)

Directions

• Preheat oven to 325
• Spray or lightly coat a loaf pan with coconut oil
• Mix all wet ingredients plus Gentle Sweet or low-carb sweetener in one bowl
• Mix all dry ingredients in a second bowl
• Add dry mixture to wet mixture one cup at a time, mixing well after each addition
• Pour into loaf pan
• Bake for 1 hour, then check to see if its done. You want a toothpick to come out clean, but watch that the edges of the loaf dont start to burn.