Low-Sugar Pumpkin Bread

Name: Low-Sugar Pumpkin Bread
Total time: 60 min
Yield: 727 g
Ingredients: Dried Wheat Protein 20 g; Almond Flour 80 g; Leavening Agent (Baking Powder) 5 g; Salt 1 serving (1/3 tsp); Maeil High Protein Soy Milk 50 ml; Olive Oil 30 g; Steamed Pumpkin 200 g; Allulose Liquid 25 ml; Allulose Powder 16 g; Raw Egg 300 g

Cook 60 min Difficulty NORMAL 1,335 kcal

#Low-Sugar Pumpkin Bread #Pumpkin Bread #Low-Calorie Bread #Diet Bread #Low-Calorie Baking #Healthy Baking #Pumpkin Dessert #Erythritol #Gluten-Free #Pumpkin Dish

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Ingredients

Main ingredients

Dried Wheat Protein 20 g
Almond Flour 80 g
Leavening Agent (Baking Powder) 5 g
Salt 1 serving (1/3 tsp)
Maeil High Protein Soy Milk 50 ml
Olive Oil 30 g
Steamed Pumpkin 200 g
Allulose Liquid 25 ml
Allulose Powder 16 g
Raw Egg 300 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 78.25 g 21%

Protein 73.28 g 20%

Fat 95.92 g 59%

Serving size 727g

Cooking steps

1

Remove the skin and seeds from the pumpkin and steam it
2

Mash the pumpkin
3

Beat the eggs and mix with the pumpkin
4

Add oat flour, baking powder, and salt, then mix together
5

Add erythritol or other low-calorie sweeteners and mix well
6

Pour the batter into a mold
7

Bake in a preheated oven at 180°C for 25 minutes
8

Let cool before eating

Low-Sugar Pumpkin Bread

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