Pumpkin Bread or muffins, Coconut Flour Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Preheat your oven to 350 degrees F
Combine all the dry ingredients in a bowl and then blend in all the wet ingredients. I use a mixer because the coconut flour is a bit challenging to blend by hand.
Fill a bread pan with the batter (5 by 9 inches), or fill about 8 cupcake liners about 2/3 of the way up.
Bake for 30 minutes, or until a toothpick comes out clean and the top is browned.
Serving Size: 8 muffins or 8 servings of bread
Number of Servings: 8
Recipe submitted by SparkPeople user ALISHACARR88.
1/2 cup of pumpkin puree 3/4 cup of honey (or other sweetener; I used Splenda) 1 cup Egg Beaters 1/4 teaspoon of baking soda 1/4 teaspoon of salt 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon of ginger 3/8 cup of coconut flour (1/4 cup plus 2 tablespoons)
Preheat your oven to 350 degrees F
Combine all the dry ingredients in a bowl and then blend in all the wet ingredients. I use a mixer because the coconut flour is a bit challenging to blend by hand.
Fill a bread pan with the batter (5 by 9 inches), or fill about 8 cupcake liners about 2/3 of the way up.
Bake for 30 minutes, or until a toothpick comes out clean and the top is browned.
Serving Size: 8 muffins or 8 servings of bread
Number of Servings: 8
Recipe submitted by SparkPeople user ALISHACARR88.
Nutritional Info Amount Per Serving
- Calories: 42.7
- Total Fat: 0.6 g
- Cholesterol: 0.3 mg
- Sodium: 97.6 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 2.7 g
- Protein: 3.9 g
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