BREADS: PUMPKIN COCONUT BREAD(click here to print)

Pumpkin Coconut Bread – Gluten-Free

• 1-½ cups Flaxseed Meal
• ½ cup Coconut flour
• ½ cup Unsweetened Shredded Coconut
• ½ cup granulated Erythritol
• 1/3 cup Unflavored Whey Protein Powder
• 2-½ tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Xanthan Gum
• 1 tsp ground Cinnamon
• ½ tsp ground Ginger
• ¼ tsp ground Cloves
• ½ tsp Salt
• 1- 15 oz can Pumpkin Puree
• 5 large Eggs, lightly beaten
• ¼ cup Coconut Oil, melted
• 1/3 cup Unsweetened Almond Milk
• 15 drops Stevia Extract

Coconut Glaze:

• 6 tbsp powdered Erythritol
• 2 Tbsp Almond Milk
• ½ tsp Coconut Extract

Preheat oven to 325F and grease a 9×5 inch loaf pan.
In a large bowl, whisk together flax seed meal, coconut flour, shredded coconut, erythritol, protein powder, baking powder, baking soda, xanthan gum, spices and salt.
Stir in pumpkin puree, eggs, coconut oil, almond milk and stevia extract and mix until thoroughly combined.
Spread batter in prepared baking pan and bake 50 to 60 minutes, or until top is browned, firm to the touch and a tester inserted in the center comes out clean.
Remove from oven and let cool 10 minutes, then flip out onto a wire rack to cool completely.
For the glaze, whisk ingredients together until smooth.  Drizzle over cooled pumpkin bread and let set, about 20 minutes.  

Serves 16.  Each serving has 11.7 g of carbs and 7.4 g of fiber.  

*www.alldayidreamaboutfood.com*