Pumpkin Bread

by Jacqui Little, MS, RD, CD

Warm spices, pumpkin, and a kitchen that smells amazing. This one just feels like fall.

Ingredients

Serves 10

5 large eggs

½ cup coconut oil, melted

½ cup granular Swerve®

1 cup pumpkin puree

1 tsp. vanilla extract

½ cup coconut flour

1 Tbsp. pumpkin pie spice

½ tsp. sea salt

1½ tsp. baking powder

Unsweetened shredded coconut or pepitas for garnish, optional

Directions

Preheat oven to 350°F. Line a standard loaf pan with parchment paper or aluminum foil and

coat with cooking spray; set aside. In a large bowl, whisk together eggs with melted coconut oil, sweetener, pumpkin, and vanilla. In another bowl, combine remaining dry ingredients.

Stir dry ingredients into the wet ingredients, until a smooth batter forms. Sprinkle with coconut or seeds if desired. Pour into prepared pan and bake for 60 minutes, until center is set and top is golden brown. Cool completely before slicing.

Nutrition Info

Calories: 165 Fat: 14g Sat Fat: 11g Trans Fat: 0g Chol: 90mg Carbohydrates: 6g Fiber: 2g Sodium: 240mg

Protein: 4g Vit A: 20%DV Vit C: 2%DV Calcium: 40%DV Iron: 5%DV