Pumpkin Bread

on

Serves: 14
Portions: 1/2 orange, 1/2 Red, 1/2 yellow

Ingredients:
  • 3 cups raw cashew pieces
  • 4 eggs
  • 1 cup liquid egg whites
  • ¾ cup canned pumpkin purée
  • 2 tablespoons Monk Fruit granular sweetener, or pinch stevia
  • ½ cup coconut flour
  • 1½ tablespoons apple cider vinegar
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt

Directions:


  1. Preheat oven to 325°F.
  2.  Add the cashews, eggs, egg whites, pumpkin and sweetener to a high-powered blender. 
  3. Process on low, then medium until combined (about 1 minute). 
  4. Add remaining ingredients, stopping to scrape sides, as needed, and process for another 1-2 minutes (mixture will be thick).
  5. Line a 9-by-5-inch loaf pan with parchment paper, pour batter inside, and bake for 55 minutes to 1 hour, or until an inserted toothpick comes out clean.

Nutrition Information:

Calories: 199| Protein: 9g | Fat: 13g | Carbs: 11g | Fiber: 2.5g | Net Carbs: 8g

Comments

Post a Comment