Gluten Free Low Carb Pumpkin Bread with Flax
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 c margerine (1 stick)1.25 c erythritol2 lg eggs1 tsp vanilla extract1 15 oz can pumpkin (not pumpkin pie filling)1.5 c Bob's Red Mill Gluten Free All Purpose Baking Flour1/2 c Bob's red Mill Golden Flax Meal3 tsp pumpkin pie spice1 tsp baking soda1/2 tsp salt.1/2 c chopped walnuts (optional)
Preheat oven to 325.
Lightly grease or spray loaf pan.
Cream butter and erythritol until light and fluffy. Add eggs, mixing well after each one. Add vanilla and pumpkin and mix until well blended.
In seperate bowl, mix remaining dry ingrdients. gradually add flour mixture to wet mixture and stir until combined. Do not over mix.
Pour into prepared bread pan and bake one hour to one hour ten minutes.
Serving Size: 1 3/4 inch slice
Lightly grease or spray loaf pan.
Cream butter and erythritol until light and fluffy. Add eggs, mixing well after each one. Add vanilla and pumpkin and mix until well blended.
In seperate bowl, mix remaining dry ingrdients. gradually add flour mixture to wet mixture and stir until combined. Do not over mix.
Pour into prepared bread pan and bake one hour to one hour ten minutes.
Serving Size: 1 3/4 inch slice
Nutritional Info Amount Per Serving
- Calories: 190.8
- Total Fat: 12.4 g
- Cholesterol: 31.0 mg
- Sodium: 287.5 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 4.4 g
- Protein: 4.8 g
Member Reviews