This was made on a whim because A) I had a lot of pumpkin puree left, and B) I had a hankering for pastry but didn't want to go and buy something commercially-made. The recipe is taken off of my low-carb Pumpkin Spice Bread except that this one has ground ginger in it, skips the pepitas (pumpkin seeds) because I had none left, and eases up a little on the pumpkin spice.
INGREDIENTS:
2 c almond flour
1/2 c coconut flour
3/4 erythritol
1/2 tsp pumpkin pie spice
1 tsp ground ginger
2 tsp baking powder
1/4 tsp sea salt
3/4 c pumpkin puree
4 large eggs, beaten
1/2 c Formula 1 Healthy Mea*l in Pumpkin Spice
1/4 c Vanilla Protein Drink Mix**
1/4 to 1/2 c water (until you get a good consistency that lets you spread the batter down into the loaf pan)
DIRECTIONS:
Preheat oven to 350 F.
Line a loaf pan with parchment paper but cut it to size a little bigger so that there is an overhang on opposite sides. You'll need those to help you get the bread out once it's baked and cooled. I used a 9x5 loaf pan but I don't think it matters much what kind you use unless you're particular about the shape. This bread won't rise and puff up like normal yeast-bread and will result in a moist loaf that has some density in it.
In a large bowl, mix together the almond and coconut flour, erythritol, pumpkin pie spice, ground ginger, baking powder, and sea salt. Once blended well, add the pumpkin puree, eggs, and melted butter into the mixture. Stir until mixed well.
Transfer the batter into the loaf pan. The batter will be something similar to cookie dough but a tad bit firmer. You'll want to smoothen the top so it looks good once it's baked.
Bake for 60 minutes and do the toothpick test: insert a toothpick and if it comes out clean, then your bread is done. Allow it to cool on a rack before slicing up to serve.
***These are Herbalife products that contain 21 vitamins and minerals and up to 24g of protein. If you wish to purchase these and get 25% off on Herbalife products, click here.