With Thanksgiving right around the corner, I’m looking forward to having a get together with friends and family. The excitement of making turkey, side dishes, and dessert is something I thoroughly enjoy. I’m still on my pumpkin kick and will be making the traditional pumpkin pie, but I’ve been dying to make an old pumpkin bread recipe that my mom had from me growing up. Instead of using butter, I replaced that with coconut oil in a 1:1 ratio. I’ve become a little obsessed with using coconut oil in my baked goods. The dryness and denseness that use to occur is no longer…I love it! To make this bread a little healthier, I also replaced regular sugar for xylitol. This is where the guilt-free portion comes into play. Adding coconut oil and the sugar substitute together mixed really well. I could barely tell that this bread wasn’t made with real sugar, which is key for my taste. Let’s take a look at what you’ll need:
Serves: 15
Calories: 330, Fat: 16.9g, Total Carbohydrates: 40.0g, Sugars: 1.1g
Preheat oven to 350F. Grease bottom and sides of two 9x5x3-inch loaf pans; set aside.
In large mixing bowl, beat xylitol and Kelapo Coconut Oil on medium speed; add eggs, beat well and set aside.
In separate large bowl, combine flour, baking soda, salt, cinnamon and nutmeg. Alternate adding flour and water to xylitol mixture, beating after each time. Add and beat in pumpkin.
Spoon into prepared loaf pan.
Bake for 55 to 65 minutes or until toothpick inserted into center of loaf comes out clean.
Cool in pan on wire rack for 10 minutes, remove bread from pan and cool completely on wire racks. Wrap and store overnight before slicing.
This bread is great for breakfast, snack, of after dinner dessert. I personally like to spread some cream cheese on top…yum! For other Thanksgiving inspired desserts, try my white chocolate pumpkin mousse or Erin’s pumpkin roll.
Guilt-Free Pumpkin Bread
Ready to Serve!
With Thanksgiving right around the corner, I’m looking forward to having a get together with friends and family. The excitement of making turkey, side dishes, and dessert is something I thoroughly enjoy. I’m still on my pumpkin kick and will be making the traditional pumpkin pie, but I’ve been dying to make an old pumpkin bread recipe that my mom had from me growing up. Instead of using butter, I replaced that with coconut oil in a 1:1 ratio. I’ve become a little obsessed with using coconut oil in my baked goods. The dryness and denseness that use to occur is no longer…I love it! To make this bread a little healthier, I also replaced regular sugar for xylitol. This is where the guilt-free portion comes into play. Adding coconut oil and the sugar substitute together mixed really well. I could barely tell that this bread wasn’t made with real sugar, which is key for my taste. Let’s take a look at what you’ll need:
Serves: 15
Calories: 330, Fat: 16.9g, Total Carbohydrates: 40.0g, Sugars: 1.1g
Ingredients
3 cups xylitol
1 cup Kelapo Coconut Oil
4 eggs
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2/3 cups water
1 15 oz can pumpkin
Directions
This bread is great for breakfast, snack, of after dinner dessert. I personally like to spread some cream cheese on top…yum! For other Thanksgiving inspired desserts, try my white chocolate pumpkin mousse or Erin’s pumpkin roll.
-Kayla
Tags: coconut oil, coconut oil baking, coconut oil desserts, coconut oil recipes, easy pupmkin recipes, easy recipes, healthy alternative, healthy recipes, holiday, homemade, low sugar pumpkin bread, pumpkin bread, pumpkin recipes, sugar free pumpkin bread, sugar free pumpkin recipes, sweet, thanksgiving recipes, why use coconut oil