Low-Carb Pumpkin Bread

This recipe is shared with permission from Kim at Low Carb Maven. Click here for the original recipe and notes, and explore her website for lots of other low-carb recipe ideas.

Servings: 12

Ingredients:

• ¾ cup coconut flour
• ½ cup low-carb brown sugar, packed (or my brown sugar substitute recipe)
• 3 tablespoons whey protein powder
• 2 ½ teaspoons baking powder
• 2 teaspoons cinnamon
• ½ teaspoon salt
• 6 large eggs
• 4 oz butter, melted
• 2 teaspoons vanilla extract
• 1 teaspoon stevia glycerite (use ½ t. if using my brown sugar recipe)
• 1 ½ cups fresh, grated pumpkin (visit post for instructions)

Topping (optional)

• 2 tablespoons chopped pecans
• 2 tablespoons low-carb brown sugar

Instructions:

1. Preheat oven to 350° F and place rack into the middle of the oven. Spray an 8×4-inch loaf pan with baking spray and cut a piece of parchment to fit inside and over the sides of the pan (see picture).
2. Peel the pumpkin, then grate. (I grate and freeze the rest in 6 oz portions.)
3. Thoroughly mix the dry ingredients in a medium bowl.
4. Add the wet ingredients and the grated pumpkin.
5. Blend with a hand mixer until fully incorporated and spoon into the prepared baking pan. Lift the pan a few inches above the counter and let it fall, knocking out any big air bubbles. Do this 2-3 times.
6. Sprinkle chopped pecans over the top of the bread and gently press into the batter. Sprinkle with the brown sugar substitute.
7. Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean, but the bread is still moist. Let cool in the pan for 5 minutes. Loosen the bread from the ends of the pan and lift the loaf to a cooling rack. Let cool completely.
8. Store in the refrigerator in a plastic bag for up to a week, or freeze.

Nutritional Information for 1 Serving:

Calories: 169, Fat: 13g, Carbs: 5g, Fiber: 2g, Protein: 7g