Low Carb, Gluten/Grain-Free Pumpkin and Cream Bread
Nutritional Info
- Servings Per Recipe: 14
- 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
View full nutritional breakdown of Low Carb, Gluten/Grain-Free Pumpkin and Cream Bread calories by ingredient
Introduction
Pumpkin bread is usually loaded with oil, refined starches, and sugar -- up to eight teaspoons in a single serving! Not this bread! This loaf, layered with a creamy vanilla filling, is loaded with healthy fats, fiber, and protein. Pumpkin bread is usually loaded with oil, refined starches, and sugar -- up to eight teaspoons in a single serving! Not this bread! This loaf, layered with a creamy vanilla filling, is loaded with healthy fats, fiber, and protein.Number of Servings: 14
Ingredients
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Cream Filling:
6 oz. softened neufchatel cheese (or light cream cheese)
1/4 cup splenda OR stevia
1 tsp. vanilla
1 egg white
1 tbsp. water
1 tbsp. coconut flour
Bread- Dry Ingredients:
1 cup almond flour
1/4 cup coconut flour
1/2 tsp. baking powder
2 tbsp. pumpkin pie spice
1/2 tsp. salt
Bread - Wet Ingredients
1/4 cup applesauce
1/2 cup pumpkin puree
1/4 cup butter, melted
4 eggs
2 tbsp. maple syrup
Directions
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.
