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)
- Preheat oven to 350 degrees
- Beat eggs, pumpkin, spices, sour cream, vanilla, and maple flavor until blended
- Slowly add butter
- Mix the dry ingredients (flour, baking powder and salt) and add to the batter and blend
- Stir in pecans (if using)
- 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
- Distribute batter between the pans
- Bake 30-35 minutes or until toothpick comes out clean when inserted in the middle
- Let cool before removing
- 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)
- Mix (stir together) enough cream to make the desired consistency and amount you want
- Pour over the loaf.
Makes 4 loaves and each one is 4-5 servings
Great