Pumpkin bread was always a holiday staple at my house. My mom made it for all of our family friends, and would freeze leftover loafs to enjoy throughout the year. It also gave her something to do with our leftover pumpkins after Thanksgiving!
Then along came low-carb dieting, ruining my holidays :( I was frustrated because pumpkin itself is a little too high in carbs, particularly for my sister who just started doing keto.
And then, alas, one fateful day at Ross Dress for Less, I came upon this stuff in that section with all the food crap:
I've never been one to ruin coffee with sweetness or flavor, but I was thrilled to try this out in different recipes!! This allowed me to cut down on the amount of pumpkin I used, and also prevented me from needing to use any erythritol. I was more than excited to not have to deal with the cooling process of that stuff. I used about 1/2 cup of the syrup, but I don't like my pumpkin bread toooo sweet. If you do, add more!!
3/4 cup flaxseed meal
3/4 cup almond meal
1/4 cup oat fiber
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp All Spice
1/3 cup olive oil
1/2 cup pumpkin, cooked, mashed, and strained
1/3-1/2 cup Sugar Free Skinny Syrup - Pumpkin Spice
Preheat the oven to 350° F. Sift together all the dry ingredients. In a separate bowl, mix the olive oil, eggs, pumpkin, and skinny syrup. Add the wet ingredients to the dry ingredients. Oil a loaf pan and pour in the batter. Bake for 45 minutes - 1 hour or until toothpick comes out clean.
This recipe contains approximately 12 servings with the following nutritional information per serving:
11 g fat
5 g carbs
3 g fiber
2 g net carbs
5 g protein
Just a former fat girl who loves food...
and her cat.
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