Tuesday, January 1, 2013

Pumpkin Bread

It's rare that I am in a baking mood, but for some reason, the other day, I was in one of those moods. Keeping with the flavors of the season, I decided to try to make a pumpkin loaf using coconut flour to make a healthier version of the typically carb and sugar loaded bread, and it came out pretty good! I will warn you right off the bat it isn't your typical bread-y texture, but it is quite yummy and pumpkin-y. Even Daddy Tiny Tummy liked it and he is the ultimate critic of my healthier cooking.

To make these Pumpkin Bread Squares, you will need:
3/4 cup canned pumpkin
1/4 cup mashed banana (1 small banana's worth)
1 T honey
1/3 cup Walden Farms Pancake Syrup (or maple syrup)
6 large egg whites (or the equivalent of liquid egg substitute)
1 t vanilla extract
2/3 cup coconut flour sifted
1/2 t baking soda
1 t cinnamon
1/2 t nutmeg
1/8 t ground ginger

To prepare, preheat your oven to 350 degrees and spray a loaf pan with nonstick spray. Then, combine all wet ingredients in one bowl and all of the dry ingredients in another. Finally, add the dry ingredients to the wet ingredients and stir until well combined. I know it initially looks like you have too much wet for the amount of dry ingredients, but the nice thing about coconut flour is it absorbs a LOT of moisture. Pour the batter into your sprayed pan and bake for 1 hour. Once it's done, and cooled, cut into squares and serve!

I worked out the nutritionals for everyone who has been asking, and based on 12 large squares, each one has 80 calories, 3g of fiber and 4g of protein!

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