Low Carb Pumpkin Bread
Bake: 350° , 60 to 70 minutes
Ingredients:
3 cups blanched almond flour
1/2 tsp salt
1 tsp baking soda
2 TBS Pumpkin Pie Spice
1/4 cup butter or Coconut Oil
1 cup Sweetener of choice (Equivalent of 1 cup sugar)
6 large eggs
2 cups fresh OR canned pumpkin (or squash, roasted and pureed)
1/2 tsp salt
1 tsp baking soda
2 TBS Pumpkin Pie Spice
1/4 cup butter or Coconut Oil
1 cup Sweetener of choice (Equivalent of 1 cup sugar)
6 large eggs
2 cups fresh OR canned pumpkin (or squash, roasted and pureed)
1/2 cup Chopped Pecans
Instructions:
- Preheat oven and prepare 9x13 pan. (I use parchment paper--or you can grease and flour the pan.)
- In a mixing bowl combine almond flour, baking soda, salt, and spices.
- Mix butter, sweetener, eggs and pumpkin until smooth.
- Stir wet ingredients into dry.
- Pour into pan. Sprinkle batter with nuts.
- Bake 55-65 minutes.
Enjoy!
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