Mom's Pumpkin Bread

By jolofson

Recipe from Everyday Diabetic Meals Cooking for One or Two. Good bread
Nutrition information
Calories 428
Fat 31g
Saturated fat 3g
Sodium 972 mg
Carbohydrates 28g
Fiber 8g
Protein 15g
Calcium 144 mg
Iron 2 mg
Vitamin D 22 IU

Makes 2 servings. I think a 8x4 loaf as one serving is a lot. I made 4 mini loaves (4 x 2 1/4" pan) and even a mini loaf is a lot for one person. Nutrition information is per serving, i.e. one 8x4 loaf

Ingredients

• 3/4 cup almond flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 large egg
• 1 large egg white
• 2 tablespoons sugar
• 1/3 cup pumpkin puree ( not pie filling)
• 1/4 cup water
• 1 tablespoon canola oil

Preparation

Step 1

In a small bowl whisk flour, baking soda, cinnamon and nutmeg

In another small bowl whisk egg, egg white and sugar

In a medium bowl whisk together pumpkin, water and oil until thoroughly combined. Add egg mixture. Stir to combine. Add flour mixture. Stir to combine thoroughly.

Transfer to pans sprayed with canola nonstick spray. Use 2 8x4 inch pans or 4 4x2 1/4 inch pans.

Bake in preheated oven for 25 minutes or until a tester inserted in the center of the loaf comes out clean. Transfer loaf pans to a wire rack. Let cool 30 minutes before serving

Store in refrigerator wrapped in foil for up to 2 weeks