Keto Pumpkin Bread
A moist pumpkin loaf baked with coconut flour
Servings: 8 slices
- ¾ cup pumpkin puree
- ½ cup coconut flour
- 5 medium eggs
- ¼ cup coconut milk tinned
- ¼ cup coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon all spice
- ¼ teaspoon salt
Preheat your oven to 180C/350F degrees
In a medium bowl, whisk the eggs until light and frothy.
Add the coconut milk, coconut oil, erythritol and vanilla. Continue to whisk.
Add the coconut flour, baking powder, spices and salt and whisk until you have a smooth batter.
Fold in the chopped pecans if using them.
Line a 9" x 5" loaf pan with parchment paper and pour the batter into the pan. Smooth out with a spatula until even.
Bake the loaf for 60 minutes.
Remove from the pan and cool on a rack.
Makes 8 slices at 4g net carbs a slice.
Store, covered in a container in the fridge.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1slice | Calories: 198kcal | Carbohydrates: 8g | Protein: 6g | Fat: 17g | Fiber: 4g | Sugar: 2g