LOW CARB Pumpkin Bread! | High Protein & Easy Dessert Recipe

Описание: Low carb, high protein Almond Flour Pumpkin Bread. Enjoy the festive flavors of Fall with this guilt-free dessert!

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INGREDIENTS:
4 large eggs
1 can (15 oz, 425 grams) pure pumpkin puree
1 tablespoon vanilla extract
1 ¾ cups (224 gram) Almond Flour, fine
1 cup (120 grams) Vanilla Protein Powder
1 tablespoon ground cinnamon
2 teaspoons of pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt

INSTRUCTIONS:
1. Preheat your oven to 350°F. Line a small loaf pan (9” X 5” inches) with parchment paper with an overhang. Lightly spray the lined pan with oil. The overhang will make removing the baked bread from the pan easier.
2. In a large bowl, add the dry ingredients (almond flour, protein powder, ground cinnamon, pumpkin pie spice, baking soda, baking powder and salt) and mix everything together.
3. In a medium bowl, add the wet ingredients (eggs, pumpkin puree, vanilla extract) and mix everything together.
4. Add your wet ingredients into the bowl with your dry ingredients and mix everything together.
5. Using a rubber spatula, transfer the batter to the prepared loaf pan. Smooth out the top.
6. Bake the bread until browned and set, and a toothpick inserted in its center comes out clean, about 45-50 minutes.
7. Using the excess parchment paper as handles, carefully remove the bread from the pan and transfer it to a wire rack. Carefully remove the parchment to allow air to circulate.
8. Cool the bread for 30 minutes on the cooling rack.
9. Slice the bread into 10 slices and serve.

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