Saturday, October 7, 2017

Pumpkin Ginger Bread

     Who doesn't love a good slice of Bread!?  White, Wheat, Banana, Cinnamon, it doesn't matter...but turn it into Pumpkin Ginger Bread and then it matters most...or should I say "moist".  Combining spices creates a whole new world of flavors bursting on your taste buds.  This offering is what Fall should taste like, not to mention it's versatility pairs well with any meal, although I consider it a superlative breakfast bread.  To top it off, this gluten free winner is only 171 calories, 15g net carbs and 5g protein for each 1/8 loaf, add a nut butter and you have a perfectly balanced mini meal.  If you are looking for a earthy, dense, heavy, hearty bounty then this fits the bill.  :)

Ingredients for 8 sliced servings~
2 cup Oats, ground into powder via food processor
1 cup Pumpkin
2 jumbo Eggs
1/2 cup (4oz) unsweetened Applesauce (grind your own is best)
1/4 cup melted Coconut Oil
1/2 cup (1 very small) grated Zucchini (place in dish towel, squeeze and remove excess liquid)
1 cup Brown Sugar Swerve Erythritol~sub with regurlar
1 Tablespoon Pumpkin Pie Spice
1 Tablespoons Ginger Powder (use less for a softer hint of Ginger)
Dash Vanilla
1 teaspoon Baking Powder

     Mix all together and pour into Pam sprayed loaf pan.  Bake at 350 for 1 hour.  Cool and flip on rack til ready to eat.  Enjoy  :)

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