Low Carb, Gluten/Grain-Free Pumpkin and Cream Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
Cream Filling:6 oz. softened neufchatel cheese (or light cream cheese)1/4 cup splenda OR stevia1 tsp. vanilla1 egg white1 tbsp. water1 tbsp. coconut flourBread- Dry Ingredients:1 cup almond flour1/4 cup coconut flour1/2 tsp. baking powder2 tbsp. pumpkin pie spice1/2 tsp. saltBread - Wet Ingredients1/4 cup applesauce1/2 cup pumpkin puree1/4 cup butter, melted4 eggs2 tbsp. maple syrup
Place all of the cream filling ingredients in a bowl and mix with an eletric mixer. Set aside.
Heat the oven to 350.
Combine all dry ingredients in a large mixing bowl and set aside.
In a medium bowl, beat the eggs with the applesauce and pumpkin puree with an electric hand mixer on slow speed. Slowly drizzle in the melted butter, continuing to mix thoroughly. Add the maple syrup and blend.
Pour the pumpkin mixture into the bowl of dry ingredients and blend thoroughly. Because there is no wheat flour in the recipe, feel free to blend this until completely mixed and lump-free.
Pour half of the batter into a greased loaf pan, smoothing it so that the batter is slightly bowl-shaped. Fill the bowl with the cream filling. Add the remaining bread batter and smooth out as best you can.
Bake for 40-50 minutes or until it passes the "pillow test." (a toothpick won't work)
Serving Size: Makes 14 slices
Number of Servings: 14
Recipe submitted by SparkPeople user BTVMADS.
Heat the oven to 350.
Combine all dry ingredients in a large mixing bowl and set aside.
In a medium bowl, beat the eggs with the applesauce and pumpkin puree with an electric hand mixer on slow speed. Slowly drizzle in the melted butter, continuing to mix thoroughly. Add the maple syrup and blend.
Pour the pumpkin mixture into the bowl of dry ingredients and blend thoroughly. Because there is no wheat flour in the recipe, feel free to blend this until completely mixed and lump-free.
Pour half of the batter into a greased loaf pan, smoothing it so that the batter is slightly bowl-shaped. Fill the bowl with the cream filling. Add the remaining bread batter and smooth out as best you can.
Bake for 40-50 minutes or until it passes the "pillow test." (a toothpick won't work)
Serving Size: Makes 14 slices
Number of Servings: 14
Recipe submitted by SparkPeople user BTVMADS.
Nutritional Info Amount Per Serving
- Calories: 158.9
- Total Fat: 12.2 g
- Cholesterol: 71.0 mg
- Sodium: 76.8 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 2.9 g
- Protein: 6.2 g