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Spicy pumpkin bread Recipe

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This recipe for Spicy pumpkin bread, by , is from Low Carb for Life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons pumpkin pie spice
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons ground psyllium husk powder
cup flaxseed
1 cups almond flour
1 cups coconut flour
1⁄3 cup chopped walnuts
1⁄3 cup pumpkin seeds + extra for topping
3 eggs
cup unsweetened apple sauce
4 tablespoons coconut oil
14 oz. pumpkin puree
1 tablespoon coconut oil or butter for greasing the pan

Directions:
Directions:
Preheat the oven to 400F (200C) and grease a bread pan, 7-8 inches (about 10 x 18 cm), with butter or oil.

Mix together all dry ingredients in a bowl.

Stir together egg, apple sauce, pumpkin puree and oil in a separate bowl and mix into a smooth batter with the dry ingredients.

Pour into the baking dish and sprinkle a tablespoon of pumpkin seeds on top.

Bake on lower rack for an hour and test with a toothpick. If it comes out clean, its done.

Personal Notes:
Personal Notes:
This loaf of bread yields about 22 slices. It tastes best freshly baked or toasted. Slice the part of the bread you wont have the same day and keep in the refrigerator for 2-3 days. It will keep in the freezer up to a month.

 

 

 

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