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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
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