MAPLE WALNUT PUMPKIN
BREAD
This is the best pumpkin bread I have ever made. It smells
great even before you cut it! It has the most amazing texture – soft and moist,
but not too moist – just like a really good spice cake! I find coconut oil works so well in low-carb
baking and one only needs a fraction of the amount of butter suggested in a
regular high-carb recipe. The spices are spot on! The glaze makes
the bread look so pretty and adds extra sweetness with a little crunch from the
few chopped walnuts. This will be my
go-to recipe for pumpkin bread in the future.
This one will not let you down!
Don’t be put off by the length of the recipe – it is mostly spices and
such.
1/4 cup coconut oil, melted (60 mL)
1/4 cup sour
cream (60 mL)
2 tsp maple extract (10 mL)
2 cups Gluten-Free Bake Mix 2, OR (500 mL)
2 1/4 cups Keto Bake Mix (560 mL)
2 1/4 cups Keto Bake Mix (560 mL)
11/2 tsp
cinnamon (7 mL)
1
tsp baking powder (5 mL)
1/2 tspbaking soda (2 mL)
1/2 tsp
ground ginger (2 mL)
1/4 tsp nutmeg
(1 mL)
1/4 tsp ground
cloves (1 mL)
1/4 tsp salt (1
mL)
Maple
Glaze:
2
tbsp whole milk powder (30 mL)
1
tbsp vanilla whey protein powder (15 mL)
1
tbsp powdered sweetener of choice (15 mL)
1
tbsp unsalted butter, melted (15 mL)
1/16 tsp maple
extract (0.25 mL)
2
tbsp chopped walnuts (30 mL)
Preheat
the oven to 350°F (180°C).
In
bowl with mixer or in food processor, beat eggs, pumpkin, liquid sweetener, granulated sweetener, coconut oil, sour cream and maple extract.
In
medium bowl, combine Gluten-Free Bake Mix 2, cinnamon, baking powder,
baking soda, ginger, nutmeg, cloves and salt.
Whisk with a wire whisk to combine well.
Add to wet ingredients and beat until smooth. Pour into a good nonstick 8 x 4-inch (20 x 10
cm) loaf pan (otherwise grease and line with parchment paper with high edges so
that you can lift the loaf out after baking), smooth top and bake 35
minutes. Place a sheet of foil over top
of loaf and bake another 15 to 20 minutes, or until a knife inserted in the
center comes out clean. Loosen the loaf with
a knife around the edges of the pan.
Allow to cool at least 10 minutes before removing. I let this loaf sit in a cupboard at room
temperature overnight and then glazed it the next day.
Maple Glaze: In small bowl, combine whole milk powder,
vanilla whey protein powder and powdered sweetener. Add melted butter and maple extract. Mix well
with a spoon. Add liquid sweetener, to
taste and mix again. Spread over top of
pumpkin bread and top with chopped walnuts.
Helpful Hint: If you would like a more generous glaze,
double the recipe, however, I found it more than sufficient.
Yield: 18 servings
1
serving
127.0
calories
4.2
g protein
10.0
g fat
0.3 g fiber
4.4
g net carbs
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