Gluten Free Low Carb Pumpkin Bread with Flax
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Gluten Free Low Carb Pumpkin Bread with Flax calories by ingredient
Number of Servings: 12
Ingredients
-
1/2 c margerine (1 stick)
1.25 c erythritol
2 lg eggs
1 tsp vanilla extract
1 15 oz can pumpkin (not pumpkin pie filling)
1.5 c Bob's Red Mill Gluten Free All Purpose Baking Flour
1/2 c Bob's red Mill Golden Flax Meal
3 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt.
1/2 c chopped walnuts (optional)
Directions
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