Jeles’ Holiday Pumpkin Loaf
INGREDIENTS:
1 1/3 cup Anthony’s Almond Flour
1/4 cup Anthony’s Coconut Flour
1/4 cup golden flaxseed meal (finely ground use blender or bullet)
2 tbsp psyllium (finely ground use blender or bullet)
1 1/2 tbsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract
1 tbsp baking powder
1/2 tsp salt
6 tablespoons butter
1 1/2 cup Monkfruit
2 teaspoons apple cider vinegar
4 eggs
1/4 cup heavy cream
1 cup pumpkin puree
Top with 1/2 cup of crushed walnuts before baking (optional)
INSTRUCTIONS:
Preheat oven to 350* (take loaf pan, lightly spray and add parchment paper set aside)
Large Bowl add almond flour, coconut flour, golden flaxseed meal, psyllium husk, pumpkin pie spice, cinnamon,nutmeg, baking powder and salt. Set aside.
Add butter with the Monk fruit, vanilla extract and mix about 5-8 minutes
Add in vinegar, then the eggs, one at a time, mix well
Add in the dry flour mixture in two parts, alternating with the pumpkin puree and finishing off with the heavy cream
Mix for 3 minutes until the batter thickens
Place batter evenly into pan
Take crushed Walnuts~ top off the Pumpkin bread before placing it in the oven (optional)
Bake for an hour (60) minutes, until deep golden (check with a toothpick inserted comes out clean)
NOTE: Check the bread after 30 minutes, and cover with aluminum foil as soon as it begins to turn golden, let it continue to bake then the last 10 minutes uncover the the bread and let it get golden brown
Enjoy!
Holiday~ Breads ~ Desserts ~
Makes 10 slices ~ Serving 1 slice ~ Calories 165 ~ total net carbs 3 g
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