Pumpkin bread (low carb)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 96
Ingredients
1 cup ground almonds1cup flax meal1 cup soy flour1 cup unsweetend shredded coconut1/4 cup oatmeal1/4 cup oatbran1/4 cup gluten1/4 cup wheat germ1/2 cup flour 1/2 cup thickenthin not starch3 Tbsp pumpkin pie spice4 Teas baking soda1 Tbsp salt1 1/2 cup splenda or xylotol1/2 cup brown sugar 1 can (29oz) pure pumpkin puree8 eggs1 cup oil1 cup olive oil4 Tbsp vanilla optional addins but will add a few carbs1 pkg of sugar free vanilla pudding mix 3 Tbsp MolassasChopped nutsDried cranberries or other fruitsgrated or pureed veggieslike (carrott, or zucchini or green beens great if you need to hide stuff from you kids)
I like this as mini muffins but I included the loaf info to.
Pre heat oven to 350 'F
Prep pans four 9x 4 loaf pans or four 24 mini muffin pans
spray with cooking non stick spray
I like to run all dry ingredents in the food processor to be sure it is pretty smooth
mix all dry
mix all wet
combine dry to wet
measure into mini muffins I used about 1/8 cup per mini muffin
or
Pour in loaf pan
if cooking loaf pans it will take about 70-80 mins depending on you oven and if you like it moist or dry I would check with a tooth pick at 60 mins if it comes out clean its done or close to it.
if your using the 1/8 cup mini muffins I cooked it for 20mins turning it at 10 mins
if you like a moist bread when they are done baking take them out of the oven and cover tighty with foil while it cools try to make a tent so foil does not touch top of bread or muffins. this will steam them a bit to make them moist.
Number of Servings: 96
Recipe submitted by SparkPeople user ELISAHARDESTY.
Pre heat oven to 350 'F
Prep pans four 9x 4 loaf pans or four 24 mini muffin pans
spray with cooking non stick spray
I like to run all dry ingredents in the food processor to be sure it is pretty smooth
mix all dry
mix all wet
combine dry to wet
measure into mini muffins I used about 1/8 cup per mini muffin
or
Pour in loaf pan
if cooking loaf pans it will take about 70-80 mins depending on you oven and if you like it moist or dry I would check with a tooth pick at 60 mins if it comes out clean its done or close to it.
if your using the 1/8 cup mini muffins I cooked it for 20mins turning it at 10 mins
if you like a moist bread when they are done baking take them out of the oven and cover tighty with foil while it cools try to make a tent so foil does not touch top of bread or muffins. this will steam them a bit to make them moist.
Number of Servings: 96
Recipe submitted by SparkPeople user ELISAHARDESTY.
Nutritional Info Amount Per Serving
- Calories: 99.1
- Total Fat: 6.3 g
- Cholesterol: 20.4 mg
- Sodium: 134.5 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 1.7 g
- Protein: 2.4 g
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