Pumpkin Bread

Pumpkin Bread

Yield: 1 loaf

Serves: 12-15

Prep: 15 min

Cook: 45 min

Ready: 60 min

Ingredients

• 1/2 cup coconut flour

• 2 tbsp quinoa flour (or garbanzo bean flour)

• 3 tbsp arrowroot powder (optional, makes a lighter loaf)

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp sea salt

• 2/3 tsp powdered stevia

• 2 tbsp pumpkin pie seasoning

• 7 eggs, separated

• 3/4 cup pumpkin puree

• 1/4 cup coconut oil

• 1/2 tbsp vanilla extract

Cream Cheese Icing

• 8 oz organic cream cheese

• 1/2 tsp powdered stevia

• 1 tbsp orange extract or Gran Marnier

• 1/2 cup of pecan pieces

Instructions

1. Preheat oven to 325 degrees. Set out cream cheese to bring to room temperature. Combine all dry ingredients and set aside. In a separate bowl, beat egg whites and sea salt together until stiff peaks form. Set aside.

2. Mix egg yolks, pumpkin puree, coconut oil and vanilla together. Mix dry ingredients with pumpkin mixture until well combined. Fold in egg whites.

3. Pour bread batter into a well greased bread loaf pan. Cover with foil (very important since you are actually baking a type of spongy pudding) and bake for 30 minutes. Take foil off and continue to bake until cooked through, another 10 minutes. Put foil back on. Turn off oven and leave bread in the oven for 15 – 20 minutes (this will allow the middle to finish cooking). Remove bread from pan and let cool on wire rack.

4. Beat cream cheese with stevia and Grand Marnier. Spread on top of load and sprinkle with pecan pieces.