So easy and reminiscent of grandma’s bread, without the sugar or carb content!

  • 3 eggs
  • ½ c. canned pumpkin (not pie blend)
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 TBL sour cream or coconut cream
  • 1 tsp. vanilla
  • ¼ tsp. maple flavoring, optional
  • 5 TBL butter, melted
  • ¾ c. erythritol or Swerve, powdered (simply put in a blender for a few seconds)
  • 5 TBL coconut flour
  • ¾ tsp. baking powder
  • ¼ tsp. salt
  • ¼ – ½ cup of chopped pecans (optional)
  1. Preheat oven to 350 degrees
  2. Beat eggs, pumpkin, spices, sour cream, vanilla, and maple flavor until blended
  3. Slowly add butter
  4. Mix the dry ingredients (flour, baking powder and salt) and add to the batter and blend
  5. Stir in pecans (if using)
  6. Oil/butter mini loaf pans (I made 4 pans at 4/12” x 2 ½”).  I use the soft-rubbery, silicone baking molds and they come out very easily
  7. Distribute batter between the pans
  8. Bake 30-35 minutes or until toothpick comes out clean when inserted in the middle
  9. Let cool before removing
  10. Drizzle glaze over the top if desired

Glaze

  • 2 TBL Swerve or erythritol, powdered
  • 1-3 tsp. heavy whipping cream or you can use the full fat, thick part of coconut milk (canned)
  1. Mix (stir together) enough cream to make the desired consistency and amount you want
  2. Pour over the loaf.

Makes 4 loaves and each one is 4-5 servings

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