Name: Pumpkin Bread
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: Cooking Spray; 1 cup Monkfruit Sweetener - Lakanto Brand; 15 ounce can pure pumpkin; 1/2 cup vegetable oil; 3 medium eggs; 1 tablespoon pumpkin pie spice; 1 1/2 teaspoons baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1 cup all purpose flour; 1 cup Carbalose all purpose baking flour

Pumpkin Bread

Recipe by Denise RodenCourse: Breakfast, Brunch, DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

288

kcal

This is a lower carb pumpkin bread that is made as 8 miniature loaves. The nutritional value is per loaf. You can serve with butter, honey or your favorite jam!

Ingredients

Cooking Spray
1 cup Monkfruit Sweetener - Lakanto Brand
15 ounce can pure pumpkin
1/2 cup vegetable oil
3 medium eggs
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup all purpose flour
1 cup Carbalose all purpose baking flour

Directions

Arrange a rack in the middle of the oven and heat to 350 degrees F. Coat a 15.2 x 9.5 x 1.6 - 8 cavity loaf pan with cooking spray. I used a Wilton pan.
Place the Monkfruit sweetener, pure pumpkin, oil, and eggs in a large bowl and whisk until smooth and combined.
Add the pumpkin pie spice, baking powder, baking soda, and salt and whisk to combine.
Fold in the flour and Cabalose with a rubber spatula until combined.
Pour the batter into the 8 loaves and spread it evenly.
Bake at 350 for 35 to 40 minutes or until a toothpick comes out clean.
Let cool 10 minutes then transfer to a cooling rack.

Notes

Yields: 8 loaves - 288 calories, 16.7g fat, 324.5mg sodium, 30.3g carbohydrate, 5.1g fiber, 25.2g net carbs, 8g sugars and 11.3g protein. This bread will keep in the refrigerator for a week in a sealed container or you can freeze for up to 3 months.

Pumpkin Bread

Ingredients

Directions

Notes

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