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Baked: Pumpkin Almond Spice Bread
A hearty holiday bread that's gluten-free and low-carbohydrate.
This recipe includes superfoods such as:
Cinnamon, Cranberries, Nuts, Walnuts
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Get it now →Ingredients
1 tsp baking soda
1/2 cup butter
5 large eggs
2 cups whole kernels almond meal
4 tbsps ground flax seed meal
3/4 tsp salt
24 servings 1 packet splenda (1 cup equivalent)
2 oz coconut flakes (1/2 cup)
1/3 cup chopped walnuts
1/4 tsp baking powder
1/3 cup dried cranberries
1 cup canned pumpkin
1/2 tsp pumpkin pie spice
1 tsp cinnamon
Instructions
1. Pre-heat oven to 400 °F (200 °C).
2. Prepare a loaf pan by lining it with parchment and spraying with non-stick spray.
3. In a medium bowl combine all dry ingredients, except for walnuts and cranberries, mix well.
4. In a large bowl, or bowl of a stand mixer combine all wet ingredients. Mix well.
5. Start gradually adding dry ingredients mixing gently until all are incorporated. Mixture should be the consistency of cake batter. Add walnuts and cranberries, fold in with wooden spoon or spatula.
6. Pour batter into loaf pan, cover with foil. Bake for 10 minutes, then remove foil and reduce temperature to 350 °F (175 °C).
7. Bake for another 35-45 minutes or until a cake tester inserted in center comes out clean.
8. Notes: use unsweetened cranberries and unsweetened coconut. Bake in muffin pan for cupcakes. Top with cream cheese frosting for a pumpkin cake.
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Get it now →Nutrition Facts
Serving Size: 12
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 328 kcal | ||
| Fat 28.22 g | ||
| Carbohydrate 13.64 g | ||
| Protein 9.48 g | ||
| Iron 137 mg | ||
| Calcium 108 mg | ||
| Cholesterol 108 mg | ||
| Monounsaturated Fat 11.19 g | ||
| Polyunsaturated Fat 5.73 g | ||
| Saturated Fat 9.47 g | ||
| Sodium 301 mg | ||
| Sugar 6.29 g | ||
| Potassium 300 mg | ||
| Vitamin A 844 mcg | ||
| Vitamin C 20 mg | ||
| Fiber 5 g | ||
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