A few years ago I was faced with some health challenges that required me to make some changes in my eating habits. Cutting carbs and sugar were going to be key to improvement in my health and success in my endeavors.
There was only one problem: I have a monster of a sweet tooth. I’ve since done a lot of research and found that health and sweet treats can be compatible!
Now that fall is here, we are all craving pumpkin anything! This past weekend I did some research for a pumpkin bread that fit my criteria. I found one was was close and modified it further to make it as perfect as possible for my family. And guess what? I’m going to share with you, you lucky duck! This recipe will please just about anyone – and will keep you from packing on extra pound (as so often happens as we come in to the fall and winter holiday season).
This bread gives a nice punch of protein (almond flour and eggs), highlights low-carb flours (coconut and almond flours), and is sweetened with a really satisfying alternative to white sugar (coconut sugar – which has only about a third of the glycemic impact!). It’s like a dream – nice and kind to your health and waist, but totally delish in flavor. Almond flour, coconut flour, and coconut sugar can be found easily at most grocery stores (also at Sam’s Club if you’re looking for a nice bulk price break).
- 1 1/2 cups Almond Flour
- 1/4 cup Coconut Flour
- 1 cup Coconut Sugar
- 3/4 cup Pumpkin Puree
- 4 eggs
- 1/4 cup Heavy Cream
- 1 tablespoon Vanilla Extract
- 1 teaspoon Cinnamon
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Ginger
- 1/2 cup Chocolate Chips (optional)
- Mix all ingredients together.
- Pour into a standard loaf pan.
- Bake for 55 minutes (or until a toothpick inserted comes out clean).
- Optionally, divide batter evenly among muffin cups and bake for 25 minutes.