Coconut Pumpkin Loaves Recipe - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 5 eggs
- 2 cups sugar
- 2 cups canned pumpkin
- 1-1/4 cups canola oil
- 1 teaspoon coconut extract
- 3 cups all-purpose flour
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 3 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon ground nutmeg
- 3/4 cup chopped pecans
- 1/2 cup flaked coconut
Instructions
- In a large bowl, beat the eggs, sugar, pumpkin, oil and extract until smooth. Combine the flour, dry pudding mixes, cinnamon, baking soda and nutmeg; add to the pumpkin mixture just until combined. Stir in nuts and coconut.
- Transfer to three greased and floured 8-in. x 4-in. loaf pans. Bake at 350 ° for 60-65 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap and freeze for up to 6 months.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon.
Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).
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