Fat To Skinny
Recipe Exchange => Breads and Crackers => Topic started by: Doug Varrieur on August 07, 2013, 09:34:33 AM
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Low Carb Pumpkin Bread
From Page 86, FAT TO SKINNY Sugar Free Bakery Book- http://www.shop.fattoskinny.com/ (http://www.shop.fattoskinny.com/)
(https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-prn2/1151038_590090004377038_1724905753_n.jpg)
Ingredients
4 egg whites
1 teaspoon salt
1 ½ cups NOW brand unblanched almond meal
1 ½ cups golden flax flour
1/2 teaspoon FAT TO SKINNY Zero Sweetener
2 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
2 teaspoon ground cinnamon
½ teaspoon ground cloves
2 cups pure pumpkin (not pumpkin pie filling)
Directions
1- Preheat oven to 350º.
2- Grease 2 loaf pans.
3- Stir beat together 4 egg whites and Zero Sweetener till well mixed and lightened but not to the point of stiff.
4- Add 2 cups pure pumpkin (not pumpkin pie filling) and whisk together well.
5- In a separate bowl mix all dry ingredients and spices.
6- Pour dry ingredients into wet ingredients and whisk well.
7- Pour into 2 greased loaf pans (or 4 small).
8- Bake at 350º for 60 minutes or until toothpick inserted comes out clean.
TIP- Serve with spicy pumpkin butter YUM! Cream together 2 Tablespoons soft butter and 1 teaspoon pumpkin pie spice.
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Subtle hint Doug?? :D
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Good stuff!! It disappeared quickly as my son had a friend over and they each had several slices.
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Where my husband is from in Boston they have whats called brown bread.His friend Stevie from Boston came over for dinner and he thought it was brown bread!He ate a whole loaf! :D
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Can this bread be frozen or should I half the recipe? Pumpkin is so good this time of year, but I don't think my family would eat two loaves.
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Absolutely Beth :) I freeze mine all the time to keep portions under control. I also like to use my muffin tins to make the portions easier ;)