Missing fall vibes, so I decided to make some Pumpkin Bread! 🍁🍂
(75 cal, 4.7g protein per serving)
10 slices per loaf
180g canned pure pumpkin
2 small eggs
240g brown swerve substitute
80g unsweetened apple sauce
1 tsp vanilla extract
180g fiber gourmet low cal flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tbsp cinnamon
1 tbsp pumpkin spice
(75 cal, 4.7g protein per serving)
10 slices per loaf
- Preheat oven to 350 F
- Mix everything together liquids first, making sure to get rid of all clumps before adding dry ingredients
- Crinkle up some parchment paper, and place into a metal bread pan. (Do not use a glass pan)
- Put into oven for 50 minutes
- After 50 minutes cover the top of the pan with foil and bake for another 15 minutes
- Let sit at least 30 before eating so it can finish internally cooking
by FluffyPart3099
5 Comments
This looks super good!
I love this recipe! Thanks for posting.
Random and likely stupid question, we don’t have canned pumpkin in our country, is it just any type of pumpkin? We have several pumpkin varieties here.
Thankyou
How did it taste? Did it taste like pumpkin bread or could you notice it’s a healthier alternative? I love the texture
Thanks for posting ‘sweet bread’ is probably my big weakness for sweets that I miss.
Do you know how many carbs per slice? Looks like 24 carbs from flour but not sure if everything else. Do you track that macro too? Looks yummy!