Thursday, November 7, 2019

MAPLE WALNUT PUMPKIN BREAD













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 or sweet bread.  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.

4 eggs
1 cup canned pumpkin (250 mL)
Liquid sweetener (sucralose or stevia)  to equal 1 cup sugar (250 mL)
1/2 cup erythritol (125 mL)
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)
  Keto Bake Mix
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 powdered erythritol (15 mL)
1 tbsp unsalted butter, melted (15 mL)
1/16 tsp maple extract (0.25 mL)
Liquid sweetener (sucralose or stevia)  to taste
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, erythritol, 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 erythritol.  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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